This is adapted from
Rachael Ray's Lemon and Orzo Soup recipe. I make no claims to its authenticity given I've adapted it from a non-Greek and I have not a drop of southern European blood running through my veins. But, MAN is it GOOD! And easy. I'm sure the original recipe is tasty, too, but I couldn't bring myself to make a soup without garlic. And vegetables. So I deviated.
LEMON CHICKEN ORZO SOUP ala Elizabeth
(Irish-American Lemon Chicken Orzo Soup?)
- 8 cups chicken broth (homemade or canned)
- Two 2-inch strips lemon peel
- 2 bay leaves
- 1/8 tsp saffron powder
- 16 oz Orzo pasta
In a large soup pot(6 qt will work here), bring the broth, lemon peels, bay leaves and saffron to a boil. Allow to boil for about five minutes, then remove lemon peels and bay leaves.
- 2 Tbs extra virgin olive oil
- 3 cloves garlic, finely chopped
- 12 oz bag Kroger mirepoix style blend vegetables **
Add extra virgin olive oil and garlic to a second large soup pot (8 qt would be best). Turn on burner to medium high. When garlic starts to sizzle add mirepoix vegetable mix and sauté for about five minutes.
Pour broth into soup pot with vegetables and bring to a boil. Stir in the orzo and boil for 5 minutes. Cover, remove the pan from the heat and let the orzo set for 5 minutes.
- Juice of (2) medium lemons
- 4 large eggs plus 2 large yolks
- 2 drops hot sauce
- Salt to taste (I used about 2 tsp Kosher salt)
Whisk together lemon juice, eggs, hot sauce, and salt in a bowl. Whisk in 1/2 cup of soup broth to temper the eggs, then slowly pour the egg mixture into the soup. Continue whisking mixture into the soup and cook on low for five minutes.
- 4-8 boneless, skinless chicken thighs, cooked and chopped
Add cooked, chopped chicken to soup. Continue to cook, covered, on low heat until orzo is fully cooked.
ENJOY!
** mirepoix style blend is a ready-to-use vegetable mixture of onions, carrots, and celery
I have only ever seen this at Kroger and it's their store brand.
