Thursday, December 3, 2009

Lemon chicken soup

This soup has a delicate egg-thickened broth that is just delicious! If you start with pre-cooked chicken, you can easily have this soup ready to go in thirty minutes. What I usually do is to put the chicken into a crock pot and let it simmer all day until it falls off the bone. Viola! You've got pre-cooked chicken and chicken stock to start your soup!

There's no reason you couldn't substitute some of your leftover turkey too!

Lemon Chicken Soup

Chicken breast, cooked, deboned, and chopped

Olive oil
3 stalks of celery, chopped
2 carrots, chopped
1 large onion, chopped
1 t thyme

6 c chicken stock
1 c orzo pasta

2 eggs
3 T lemon juice

Salt and pepper

Cook the vegetables in oil in a stock pot until soft, about 5 minutes. Add the stock and bring it to a boil. Add the pasta and simmer for about 8 minutes. Whisk the eggs and lemon juice in a bowl and add hot stock slowly, stirring constantly. Add the mixture to the pot and stir well. Do not allow the pot to boil. Add the chicken and season the soup with salt and pepper.

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