Sunday, April 10, 2011

Lemon Chicken & Orzo Soup with Kale

So far our spring has consisted of snow, almost every day, with maybe a sunny day here and there. So for me, soup days are not over. This recipe I adapted slightly from Good Life Eats would still be great in warmer weather. It ends up being just slightly thickened, not too heavy, and has a nice light lemon flavor. If you've never tried it, orzo is my absolute favorite in soup, too. I thought this was an ultimate comfort food with the pasta, yummy vegetables and smooth broth.

This was the first time I have used kale and I have to say, I think I prefer it to spinach in a dish like this one. Have you ever felt like the flavor of spinach can overpower a dish? Kale is much more mild, one reason I think my boys ate it without complaining. It is super high in vitamins A & C and has endless other health benefits.

Tip: I never, never add my pasta to my soup. I always cook it separately and add it to our individual bowls. I do this because I always have leftovers and the pasta (or rice) soaks up all of the broth. This time I broke my rule and added the uncooked orzo to the cooking soup because I wanted to use the starch as a thickener. In two days when I wanted to use the leftovers, of course, there was no broth. So, all I did was recreate the broth part and it was no big deal. I made 6 more cups of chicken broth, added the 3 egg yolks {tempered}, the lemon juice, and added it back to the pasta and veggie mixture. It honestly tasted better the second time around.

Photo Used From Good Life Eats
*Printable Version*

What You Need:
1/2 onion, diced
2 cloves garlic, minced
1/3 cup white wine {I used cooking wine}
3 carrots, sliced
2 stalks celery, diced
6 cups chicken broth
2-3 chicken breasts, cooked and diced or shredded {or I used one whole rotisserie chicken}
3/4 cup orzo
3 egg yolks
zest and juice of 2 large lemons
1.5 teaspoons fresh thyme
2-3 handfuls of kale, ribs removed, chopped or torn into pieces
salt and pepper to taste

Sautee onion in a tablespoon of olive oil for 2-3 minutes and add garlic. Cook garlic one minute and add white wine. Let simmer 2 minutes. Add chicken broth, thyme and carrot and bring to a boil. Reduce heat to medium and allow carrots to cook 10-15 minutes. Add cooked chicken.

In a separate bowl, combine 3 egg yolks and the juice of 2 large lemons. {I use this from Williams Sonoma to juice and love it}. Slowly whisk 1 cup of hot chicken broth into the egg and lemon mixture. Then, add this back into the soup mixture. This is how you temper your eggs and is the thickener for your soup.

Add the kale. It does not wilt as quickly as spinach so you'll need to give it a little extra time to wilt down.

Let simmer 5-10 more minutes or until your carrots are starting to become tender. Add uncooked orzo to the pot and cook until it is done and carrots and celery are cooked through. Serve immediately and enjoy!

No comments:

Post a Comment