A guest favorite that is always popular is our Lemon Chicken Orzo soup. We highlight this soup during April for our Lemon Month promotion, in August for our Passport Promotion and guests love it so much that it made an appearance during October during Guest Favorites Month. Below is the recipe for our Lemon Chicken Orzo Soup. Enjoy!
Lemon Chicken Orzo soup
1 lb. raw chicken breast Cook chicken in oven at 325 degrees until done.
Cut into ½” cubes. Add to soup later.
6 cups water In a pot, bring water and salt to a boil. Add pasta
½ lb. orzo pasta and cook for approximately 10 minutes. Strain pasta
¾ teaspoon table salt and flash cool in cold water. Drain off excess water.
Add to soup later.
9 tablespoons flour In a pot, melt butter and stir in flour. Cook for 5
5 tablespoons margarine or butter minutes on medium heat. Stir often.
11 ½ cups water Add ingredients to pot and bring to a boil. Simmer
4 ½ tablespoons chicken base for 15 minutes.
½ cup lemon juice
½ tablespoons lemon zest
½ teaspoon kosher salt
¼ teaspoon white pepper
1 ¼ cups whisked cracked eggs (6 eggs) Place eggs in a bowl. SLOWLY add hot broth and
2 cups hot soup broth whisk to combine. SLOWLY add back to pot and whisk to combine. Add slowly or eggs will curdle.
2 tablespoons coarsely chopped sorrel Add ingredients to soup. Season to taste with salt
cooked orzo pasta and pepper.
cooked chicken pieces
Yields approximately 1gallon.