Creamy Lemon Chicken Noodle Soup
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Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced (about 1 cup)
  • 2 large carrots, diced
  • 3 celery stocks, diced
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary
  • 10 cups chicken or veggie broth
  • 1 cup orzo, uncooked
  • 2 cooked chicken breasts, diced (I recommend using a store bought rotisserie chicken)
  • 2 eggs
  • 2 lemons, juiced
  • 2 handfuls chopped kale or other preferred leafy green
  • Salt and pepper
Instructions
  1. In a large stock pot, heat oil over medium heat, add onion, carrots, celery, season well with salt/pepper and sweat the veggies without browning for a 3 to 5 minutes. Add the garlic, rosemary and cook for 30 seconds.
  2. Add the broth and bring to a boil. Add the orzo and cook for about 5 minutes. Add the cooked chicken. Continue to cook till pasta is al dente. Remove from heat.
  3. While the soup is boiling, in a medium bowl and with a handheld mixer, beat the eggs and lemon juice till the mixture starts to lighten in colour. One ladle at a time, add some of the liquid from the soup into the lemon/egg mixture. Continue to add 4 to 5 ladles of liquid, till mixture is warm, light and frothy.
  4. Add the kale/greens to the pot and let it wilt. Remove the sprig of rosemary (with whatever leaves are left on it). Add the frothy lemon/egg mixture, season to taste and mix it all together. Enjoy!
Recipe by Blind Pig Farm at https://blindpigfarm.com/lets-have-soup-tonight/