Lemon Chicken Orzo Soup

One of the many aspects of California that I never quite get used to is the abundance of citrus trees.  A few of my friends have these trees on their property and I am always trying to find ways to incorporate this fresh, free fruit into our meals.  I have made Ellie Krieger’s Lemon Chicken Orzo Soup countless times and it is absolutely delicious.  Honesty, I wasn’t sure how I felt about adding lemon juice to chicken soup, but after consuming the results I was completely impressed.  The use of eggs to thicken this soup is very interesting to me; the broth has a wonderful creamy texture.  Besides doubling the vegetables I make this recipe exactly as written and serve it with salad and bread.  After giving this recipe a try I can assure you that it will work its way into your winter meal rotation.

-Heather

Lemon Chicken Orzo Soup

Ellie Krieger, The Food You Crave

4 teaspoons olive oil
8 ounces skinless, boneless chicken breast halves, cut into small chunks
Pinch of salt, plus more to taste
1 medium onion, diced (about 1 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
1 medium carrot, diced (about 1/2 cup)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
6 cups low-sodium chicken broth
1 cup orzo, preferably whole wheat
2 large eggs
3 tablespoons fresh lemon juice
Freshly ground black pepper to taste

Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.

Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.

Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.

Makes 4 servings
Serving size: 1 1/2 cups

Per serving:
Calories 280; Total fat 10g (Sat fat 2g, Mono fat 6g, Poly fat 1g); Protein 26g; Carb 22g; Fiber 2g; Cholesterol 139mg; Sodium 291mg

Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes.

Transfer the chicken to a dish and set aside.

Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the vegetables are tender, about 5 minutes.

Add 5 cups of the broth and bring to a boil.

Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.

Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling.

In a medium bowl, beat the eggs.

Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while.

Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil.

Add the cooked chicken to the soup. Season with salt and pepper and serve.

Asian Noodle Bowls

I have been working my way through Ellie Krieger’s Book, So Easy.  The internet is my go-to source for recipes, but every once in a while it is nice to curl up with a cookbook, a blanket and the puppies.  EK’s Asian Noodle Bowls is a quick and simple recipe that can be adapted many ways.  I chose to leave out the baby corn because we don’t care for it and I added some chili garlic sauce at the end because it needed some spice.  Any combination of your favorite meat and vegetables can be added to this recipe and will yield great results. 

-Heather

Asian Noodle Bowls

Ellie Krieger, So Easy

530 calories, 8g fat, 38g protein

4 servings

Ingredients

8 oz. soba noodles or whole wheat spaghetti 

2 tsp canola oil 

1 bunch scallions, sliced 

1 Tbsp minced, peeled, fresh ginger 

1 lb skinless, boneless chicken breast, thinly sliced 

1 15 oz can baby corn, drained 

1/2 lb broccoli florets (3 cups) 

1 red bell pepper, seeded and thinly sliced 

1/3 c low-sodium chicken broth 

1/4 c low-sodium soy sauce 

1 tsp toasted sesame oil 

Directions

1. Cook noodles according to package directions.

2. Heat the canola oil in a wok over medium heat. Add the scallions and ginger and cook, stirring until fragrant, but not brown, about 30 seconds. Add the chicken and cook, stirring occasionally, until just cooked through, 4-5 minutes. Add the baby corn, broccoli, peppers, broth, and soy sauce. Cook, stirring occasionally, 5-6 minutes. Add the noodles and sesame oil. Toss to combine.

Cook noodles according to package directions.

Heat the canola oil in a wok over medium heat. Add the scallions and ginger and cook, stirring until fragrant, but not brown, about 30 seconds.

Add the chicken and cook, stirring occasionally, until just cooked through, 4-5 minutes.

Add the baby corn, broccoli, peppers, broth, and soy sauce. Cook, stirring occasionally, 5-6 minutes.

Add the noodles and sesame oil. Toss to combine.