Photo: Damon, Lucy, Niki, Adam, Rachel, Chad
Today's family recipe, Lemony Chicken Soup, is from Rachel.
LEMONY CHICKEN SOUP
From Rachel Brown
(quick recipe - 20 minutes)
1 tsp. Olive Oil
1 sm. clove garlic, finely chopped
6 cups chicken stock
1 rib celery, chopped
1 cup shredded carrots
1/2 tsp. pepper
1/4 tsp. salt
1/2 cup orzo pasta
2 1/2 cups frozen green beans or peas
3 cups cooked chicken, chopped
2 large eggs
3-4 Tbsp. freshly squeezed lemon juice (1 large lemon)
Heat oil over medium heat. Add garlic and cook until light brown, about 1 minute. Add stock, celery, carrots, pepper, and salt. Bring to a boil over high heat. Add orzo and reduce heat to simmer.
Add green veggies and chicken and simmer 2 minutes. Meanwhile, whisk together eggs and 3 tablespoons of lemon juice in medium bowl. Warm egg mixture gently by whisking in about 1 cup hot stock in a thin stream.
Whisk egg mixture into soup and warm briefly over low heat 2 min. Do not boil (eggs will curdle). Adjust seasoning as needed with more lemon juice, salt, or pepper, and serve.
4 servings
1 sm. clove garlic, finely chopped
6 cups chicken stock
1 rib celery, chopped
1 cup shredded carrots
1/2 tsp. pepper
1/4 tsp. salt
1/2 cup orzo pasta
2 1/2 cups frozen green beans or peas
3 cups cooked chicken, chopped
2 large eggs
3-4 Tbsp. freshly squeezed lemon juice (1 large lemon)
Heat oil over medium heat. Add garlic and cook until light brown, about 1 minute. Add stock, celery, carrots, pepper, and salt. Bring to a boil over high heat. Add orzo and reduce heat to simmer.
Add green veggies and chicken and simmer 2 minutes. Meanwhile, whisk together eggs and 3 tablespoons of lemon juice in medium bowl. Warm egg mixture gently by whisking in about 1 cup hot stock in a thin stream.
Whisk egg mixture into soup and warm briefly over low heat 2 min. Do not boil (eggs will curdle). Adjust seasoning as needed with more lemon juice, salt, or pepper, and serve.
4 servings
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