Ingredients
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2 tablespoons olive oil
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½ medium carrot, diced
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½ medium red onion, diced
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½ stalk celery, diced
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1 clove garlic, minced
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2 (32 ounce) cartons chicken broth
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1 teaspoon dried parsley
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½ teaspoon dried oregano
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1 ½ cups shredded cooked chicken
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1 cup orzo pasta
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4 large eggs, at room temperature
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2 medium lemons, zested and juiced, divided
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½ teaspoon chicken bouillon powder, or more to taste
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3 dashes hot pepper sauce
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salt and ground black pepper to taste
Directions
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Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
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Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
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Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
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Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
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Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.
Cook's Notes:
I prefer to use orzo but you can substitute rice if you please. Recipe is quite forgiving if you're short on ingredients and can easily be halved.
I prefer Knorr(R) chicken stock pot gels, but powder or cubes will work.
Nutrition Facts (per serving)
233 | Calories |
9g | Fat |
24g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 233 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 2g | 10% |
Cholesterol 118mg | 39% |
Sodium 1164mg | 51% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 15g | 31% |
Vitamin C 21mg | 23% |
Calcium 44mg | 3% |
Iron 2mg | 10% |
Potassium 188mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.