A fun twist on chicken noodle, this soup is savory, cozy & comforting. It's full of tender chicken & hearty orzo and brightened up with fresh lemon & dill.
Prep Time35 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr
Course: Soup
Servings: 8
Ingredients
1Tbspolive oil
1lbchicken breast,diced into small pieces, or 2-3 cups cooked diced chicken
8cupschicken broth
1/2lbcarrots,peeled and diced into about 1/2 inch pieces
1bulbfresh fennel,diced into about 1/2 inch pieces
Add chicken broth and bring to a boil. Once boiling, add carrots, fennel, onion, garlic, orzo and another 1/2 tsp salt and 1/4 tsp pepper. Continue to boil and cook until orzo and vegetables are tender (usually about 10 minutes, but check orzo package for recommended cooking time). Remove from heat.
In a large measuring cup, whisk together lemon juice and eggs. Ladle out about a cup of broth from the soup, avoiding the vegetables and orzo. Slowly pour the hot broth into the lemon juice/egg mixture, whisking constantly. Slowly pour the broth/egg mixture back into the soup, stirring constantly. Note: Do this step slowly! The goal is to gradually warm up the eggs to give the broth a slightly thicker, creamy texture. Going too quickly will just scramble the eggs - which is not yummy!
Stir in reserved chicken and chopped dill. Taste and add more salt and/or pepper if desired. Enjoy!