Lemon Orzo Soup
This quick and easy soup is very lemony. It's also very quick to make.
Equipment
Ingredients
- 7 cups chicken stock
- 2 cups orzo
- 3 large eggs
- 1 large lemon zested & juiced
- 1 large lemon, juiced
- salt & pepper
Instructions
- Pour chicken broth into your stock pot. If you are making your own, you'll need 7 cups water and 7 teaspoons of chicken bouillon. Zest one large lemon into the water and bring to a boil over medium heat. Juice this zested lemon into your water if you like a very lemony orzo soup. Add a little salt and pepper.7 cups chicken stock, 1 large lemon zested & juiced, salt & pepper
- Once your broth is boiling, add the orzo into the stock pot. Stir and cook per label instructions.2 cups orzo
- While the orzo cooks, whisk the eggs in a separate bowl. Juice 1 large lemon into the eggs and whisk well.3 large eggs, 1 large lemon, juiced
- Once the orzo is cooked, remove the stock pot from the heat. You will temper the eggs by spooning a small amount of the hot orzo broth into the egg mixture while stirring. Go very slowly so you don't make scrambled eggs. Once the egg mixture feels warm, you can pour the whole thing into the stock pot while stirring.
- Place the soup back over low heat to make sure everything is warm. Do not let this boil! Serve warm and enjoy!
Notes
If you really, REALLY, like lemon flavor, once you have zested and juiced the lemon into the stock pot, go ahead and drop the rinds into the broth to boil.
If you'd like to add protein, toss in some cooked chicken.
Nutrition
Serving: 1 gCalories: 134 kcalCarbohydrates: 16.4 gProtein: 7.5 gFat: 4.2 gSaturated Fat: 1.3 gCholesterol: 140 mgSodium: 328 mgPotassium: 63 mgFiber: 0.8 gSugar: 0.9 gCalcium: 31 mgIron: 2 mg
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