Warm up with a bowl of this greek inspired chicken soup with orzo pasta and garnished with fresh parsley.
|1||Maple Leaf® Prime® Naturally Whole Chicken|
|12 cups||(3 L) No salt added chicken broth or water|
|2||Carrots, coarsely chopped|
|2||Stalks of celery, coarsely chopped|
|1||Large onion, coarsely chopped|
|4||Cloves garlic, peeled|
|1 tsp||(5 mL) Salt|
|.5 cup||(125 mL) Orzo pasta|
|3||Eggs, room temperature|
|1 tsp||(5 mL) Lemon zest|
|Salt and pepper|
|Chopped fresh parsley|
PLACE chicken in a large stockpot. Add broth, carrots, celery, garlic, bay leaves and salt. Bring to a boil, reduce heat to medium-low and simmer for 1 ½ hours
REMOVE chicken and vegetables and place in a large bowl. Strain broth through a mesh strainer into another large pot. Bring to a boil. Add orzo and cook for 10-12 minutes or until tender.
REMOVE chicken from the bones; discard the skin, bones and vegetables. Reserve half the chicken for another use. Shred other half of chicken into small strands using your hands. Set aside.
REMOVE soup from heat and ladle 2 cups (500 mL) into a bowl and set aside to cool slightly.
WHISK eggs in a separate bowl until light and frothy. Add lemon zest and juice and whisk to combine. Gradually whisk reserved broth into eggs until smooth. Stir lemon mixture into soup and heat on low for 5-10 minutes. Do not boil or eggs will scramble in your soup. Add shredded chicken back into soup, season to taste with salt and pepper. Ladle into soup bowls and garnish with chopped parsley.
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