LEMON CHICKEN ORZO SOUP
Souplantation and Sweet Tomatoes Recipe
1 lb. raw chicken breast
Cut into ½ inch cubes.
Cook chicken in oven at 325 degrees until done.Add to soup later.
6 cups water
1/2 lb. orzo pasta
3/4 teaspoon table salt
In a pot, bring water and salt to a boil. Add pasta and cook for approximately 10 minutes. Strain pasta and flash cool in cold water. Drain off excess water.
9 tablespoons flour
5 tablespoons margarine or butter
11 1/2 cups water
4 1/2 tablespoons chicken base
1/2 cup lemon juice
1/2 tablespoon lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
In a pot, melt butter and stir in flour. Cook for 5 minutes on medium heat. Stir often. Add ingredients to pot and bring to a boil. Simmer for 15 minutes.
1 ¼ cups whisked cracked eggs (6 eggs)
2 cups hot soup broth
Place eggs in a bowl. SLOWLY add hot broth whisk to combine. SLOWLY add back to pot and whisk to combine. Add slowly or eggs will curdle.
2 tablespoons coarsely chopped sorrel
cooked orzo pasta
cooked chicken pieces
Add ingredients to soup. Season to taste with salt and pepper.