Kittencals Lemon Chicken Orzo Soup Food

GREEK LEMON CHICKEN-ORZO SOUP

Steps:

• Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
• Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
• Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.

LEMON CHICKEN ORZO SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

KITTENCAL'S LEMON CHICKEN ORZO SOUP

Steps:

• Bring the chicken broth to a boil in a pot.
• Add in the orzo or rice; simmer uncovered until the orzo or rice is cooked (about 10 minutes).
• In a medium heat-proof bowl whisk together eggs and lemon juice until frothy.
• Remove a ladle of hot broth from the pot and slowly add the broth to the egg mixture whisking vigorously; pour the mixture back into the hot soup.
• Remove immediately from the heat (DO NOT LET BOIL!).
• Ladle into bowls and sprinkle with Parmesan cheese.

LEMON CHICKEN SOUP WITH ORZO

Steps:

• Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside.
• Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes.
• Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
• Decrease heat to low to keep the soup hot, but not boiling.
• Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
• In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg mixture, whisking all the while.
• Add the mixture to the soup, stirring well until the soup is thickened.
• Do not let the soup come to a boil; add in cooked chicken; season to taste with salt and pepper; serve.

KITTENCAL'S LEMON CHICKEN PICCATA

Steps:

• Place 1/3 cup of flour in a shallow bowl then combine with cayenne pepper.
• Season the chicken breasts on both sides with seasoned salt, black pepper and garlic powder, then dredge lightly in flour mixture; place on a plate.
• Heat butter and oil in a medium skillet over medium-high heat.
• Add in 2 chicken breasts; cook about 3-5 minutes per side or until cooked through (cooking time will depend on how thin you pounded the chicken) remove to a plate cover loosely with foil to keep warm or place in a 200 degree F oven to keep warm.
• Cook the remaining 2 breasts (adding in a little more oil if needed to prevent over browning (at this point you may need to decrease the heat slightly).
• When the chicken is finished browning have your heat at medium-low then add in the wine, chicken broth and the juice of 2 whole lemons; bring to a light simmer whisking continuously and scraping the bottom of the pan (allow the cream sauce to bubble and thicken until it is reduce by about half seasoning with a little salt and pepper to taste).
• When the sauce is reduced pour in the cream whisking over low heat (taste the sauce, if the lemon flavor is too strong add in a little more broth and cream or you may like it just the way it is).
• Place each breast on a plate then mound some pasta on the side.
• Spoon the sauce over the chicken and pasta.
• Sprinkle with freshly grated Parmesan cheese and some fresh parsley.

CHICKEN ORZO SOUP

Steps:

• Remove skin from chicken and saute in olive oil.
• Dice onion and celery fine and add to pan.
• Saute until chicken is browned.
• Add carrots, chicken broth, water and tomato sauce.
• Simmer for about an hour or until chicken is tender.
• Remove chicken from soup, remove bones and chop.
• Taste soup broth and add salt (if needed) and pepper.
• Add chicken and orzo to soup and cook for about 9 to 10 minutes or until pasta is done.
• Ladle into bowls and top with Parmesan cheese.

LEMON CHICKEN ORZO SOUP

Steps:

• 1. Heat olive oil in a large dutch oven.
• 2. Add carrot, onion, celery, garlic, thyme, lemon rind and salt. Saute over medium heat until vegetables begin to soften.
• 3. Add chicken stock and lemon juice. Bring to a boil.
• 4. Add chicken and orzo. Simmer until orzo is cooked thru.
• 5. Just before serving add parsley. Garnish with black pepper and Romano cheese.

INSTANT POT LEMON CHICKEN ORZO SOUP

Steps:

• 1. Start the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and sauté for 2 minutes.
• 2. Add chicken and mix with the onions. Spread them in the pot and let them sauté for 3 minutes.
• 3. Add carrots, celery, orzo, salt, pepper and broth. Stir well. Press Cancel and close the lid with vent in sealing position.
• 4. Set the instant pot on Pressure cook mode at high pressure for 6 minutes.
• 5. When the instant pot beeps, quick release the pressure manually. Open lid and stir the soup. Remove bay leaf and rosemary sprig.
• 6. Stir in spinach lemon juice until spinach is mixed in the soup. Press Sauté and let the soup come to a quick boil in about a minute; stir in the cream.
• 7. Soup is ready to be served. Offer shredded Parmesan when serving this creamy lemony soup.
• Notes.
• If you are making this soup ahead; DO NOT add cream; do this only after you have reheated your soup and are ready to serve it.
• Cooking time does not include the time needs to reheat and cool down the Instant Pot.