Recipe: Lemon Chicken Orzo Soup

This Lemon Chicken Orzo soup was served seasonally at Sweet Tomatoes and Souplantation as part of their annual “Lemon Month” in April.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2012.

Makes approximately 1 gallon.

Ingredients

• 1 pound raw chicken breast

FOR THE PASTA

• 6 cups water
• 3/4 teaspoon table salt
• 1/2 pound orzo pasta

FOR THE SOUP

• 5 tablespoons margarine or butter
• 9 tablespoons flour
• 11 1/2 cups water
• 4 1/2 tablespoons chicken base (similar to bouillon cubes, but in powder form)
• 1/2 cup lemon juice
• 1/2 tablespoon grated lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1 1/4 cups whisked cracked eggs (about 6 eggs)
• 2 tablespoons coarsely chopped sorrel

Instructions

• Bake chicken in oven at 325 degrees until done, about 20 minutes. Cut into 1/2-inch cubes. Set aside.
• For the pasta: In a pot, bring water and salt to a boil. Add pasta and cook for approximately 10 minutes. Strain pasta and flash cool in cold water. Drain off excess water. Set aside.
• For the soup: In a pot, melt butter and stir in flour. Cook for 5 minutes on medium heat. Stir often.
• Add water, chicken base, lemon juice, lemon zest, salt and pepper to pot and bring to a boil. Simmer for 15 minutes.
• Place whisked eggs in a bowl. Slowly add 2 cups of the hot soup broth and whisk to combine. Slowly add back to pot and whisk to combine. (Add slowly or eggs will curdle.) Add sorrel, cooked orzo and cooked chicken to soup. Season to taste with salt and pepper.