Lemon Chicken Orzo Soup It's one of my classics for a reason. And it tastes even better the second day.
- 6 ½ cups organic Low Sodium Chicken Broth
- 1 ½ boneless chicken breast halves
- 1 cup Whole Wheat Orzo*
- 1 cup Chopped Carrots
- 3 Celery Stalks, chopped
- 2 Large Eggs
- 2 tablespoons Olive Oil
- 2 teaspoons Fangboner Farms Classic Spice Blend
- 3 tablespoons Lemon Juice
Directions Pour 1 tablespoon of olive oil in a pot. Cook the chicken. Remove the chicken and pour the remaining olive oil in the pot. Add the chopped vegetables and Fangboner Farms Classic Spice Blend and cook until softened, about 5 minutes.
Add 5 ½ cups of chicken broth and bring to a boil. Add the orzo and simmer until cooked.
Heat the remaining cup of chicken broth in a pan. In a small bowl, mix the large eggs with lemon juice. Add the eggs and lemon to the hot broth in the pan and whisk but don’t boil.
Add to the soup and add the cooked chicken. Cook on low for a little while longer and serve!
*I’ve also made this a low carb recipe but subbing the orzo with 1 cup cooked spaghetti squash. It changes the texture but tastes just as good and removes the wheat.