If you are looking for a hearty but not heavy supper dish, one that is nourishing and healthy but is also quick to cook, look no further, this Chicken Orzo soup laden with vegetables, chicken, and pasta will fit the bill. It may be called soup but seriously, it is so much more.
It is even delicious served cold the next day as the orzo continues to soak up the liquid and becomes more of a pasta dish. Though, we doubt there will be much leftover.
- 1 large free-range chicken breast (or 1 cup cooked, shredded chicken)
- Salt and pepper
- 4 tbsp vegetable or rice bran oil
- 1 large carrot (finely diced)
- 1 onion (finely sliced)
- 1 celery stalk (finely diced)
- 3 cups chicken stock
- 2 egg yolks
- 2 tablespoon water
- 1 tablespoon freshly squeezed lemon
- 3 kale leaves
- 3 spring green leaves
- 1 handful fresh parsley leaves
- Lemon zest
Gather the ingredients.
Generously, season the chicken breast with salt and pepper. Heat half of the oil in a griddle or skillet over high. Add the chicken breast, then reduce the heat to medium and cook for 5 minutes on one side. Flip and cook for 5 minute on the other. Remove from the heat and let rest.
Heat the remaining oil in a sauté pan or skillet over medium. Add the carrots, onions, and celery. Cook for 10 minutes until the vegetables are softened but not browned, stirring occasionally. If vegetables start to brown, reduce the heat.
Add the chicken stock to the skillet and bring to a gentle boil. Add the chicken and poach for 5 minutes.
Remove the chicken and set aside to cool completely. Increase the heat to medium-high (the stock should be boiling a little more quickly). Stir in the orzo and continue to cook for 6 to 8 minutes or until the orzo is al dente, tender but not too soft.
Beat the egg yolks and water in a small bowl, then gradually whisk in the lemon juice. Season with a pinch of salt and pepper. Increase the heat of the soup to a steady boil, then very slowly stir in the egg. Reduce the heat and cook gently for 5 minutes (avoid any boiling at this point or the egg may curdle).
While the soup is cooking, take 2 forks and coarsely pull the cooled chicken breast into chunky pieces.
Finely shred or cut the kale, spring greens, and parsley.
Gently stir the shredded chicken (or previously roasted chicken), kale, greens, and half of the parsley into the soup. Cook for five minutes or until the greens are wilted.
Serve immediately in warmed bowls. Garnish with parsley and lemon zest.