Saturday, January 1, 2011

Lemon Chicken Soup

Happy New Year! A new year means a new blog header! It was fun to create and thanks to some technical help from my awesome hubby it's up for you to enjoy. Hope you like it.

This soup is like chicken noodle with the volume turned up. The lemon and thyme in the broth is a great combination. This is the first time I've tried using egg in a soup to thicken it, other than my Hot and Sour Soup, it turned out quite good. Just be sure you don't boil the soup once you've added the egg mixture. Enjoy!

Recipe: (serves 4-6)
Ingredients:

olive oil
7-8 chicken breast tenders
1 medium onion, diced
3 stalks celery, diced
2 medium carrots, diced
2 teaspoons fresh thyme leaves, chopped or 1/2 teaspoon dried thyme
7 cups low-sodium chicken broth
1 cup orzo pasta or other small pasta
1 large egg
the juice of 1 lemon (~3 Tablespoons)
salt and pepper

1. Sauté the onion, carrots, celery and thyme in a large pot with a drizzle of olive oil, until vegetables are tender, ~5 minutes.

2. Meanwhile cook you chicken. Season chicken tenders lightly with salt and pepper and cook on a skillet or grill until they reach an internal temperature of 165'F, ~ 2-3 minutes per side. Let the meat rest for a couple minutes then dice into cubes and set aside.

3. Pour 5 cups of broth to your vegetable mixture and bring to a boil. Keep the soup simmering as you add the pasta and cook for another 7-8 minutes, until the pasta is done. Reduce the heat so your soup is warm but no longer boiling.

4. Place remaining 2 cups of broth in a microwave safe dish and heat about 1 minute until warm but not boiling (every microwave is different). In a separate bowl, whisk the egg lightly with a fork and add it to the 1 cup of warm broth, this tempers it so it won't scramble when you add it to the soup. Pour the lemon juice into the egg mixture, stirring constantly with the fork. Slowly pour the egg-lemon mixture into the soup, stirring continuously until the soup thickens. DO NOT LET THE SOUP COME TO A BOIL. Add the cooked diced chicken to the soup and remove from the heat. Season to taste with salt and pepper. Serve with some warm crusty bread and a fresh green salad.

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