I’m not sure what the deal is, but I’ve become pretty much obsessed with soup over the past two years. Before that, I couldn’t really handle it [except for tomato and potato], but now? Sign me just about anytime, anywhere. That’s why I don’t mind so much when we have spring cold spells, like we’ve had here in Indiana lately. I mean, it’s the end of April and it’s 50 degrees out and rainy. No fun… except that it just gives me one more excuse to make soup.
And this is my new favorite spring soup! It’s tangy yet creamy, filling yet light. It’s super simple to make, even with the long list of ingredients. Don’t let the inclusion of eggs in a soup scare you–they add a delightful rich, velvety layer of flavor. I used dried herbs and orzo–but use fresh herbs or another small pasta if you want. I can’t wait to make this in the summertime when my balcony herbs are flourishing! They’re still little baby nubs right now.
- 3 tablespoons extra virgin olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into small chunks
- freshly ground black pepper
- 5 tablespoons lemon juice, divided
- 1 1/2 teaspoons dried parsley, divided
- 1 1/2 teaspoons dried thyme, divided
- 1 large onion, diced
- 2 cloves garlic, minced
- 1/3 cup white wine
- 6 cups chicken broth
- 3 carrots, sliced into thin rounds
- 2 stalks celery, chopped
- 1/2 – 3/4 cup orzo pasta, uncooked
- 3 egg yolks
- 1 teaspoon dried sage
- 2 – 3 large handfuls of fresh babyspinach, chopped [or combination of spinach and kale]
Heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken with black pepper, then add to hot pan. Pour in 2 tablespoons lemon juice; sprinkle with 1/2 teaspoon each dried parsley and thyme. Turn to coat, then cook completely.
Meanwhile, heat remaining tablespoon olive oil in a stockpot or dutch oven over medium heat. Add onion and cook, stirring frequently, until golden brown. Then add garlic and cook for 30 seconds, until fragrant.
Pour in white wine, chicken broth, carrots, and celery. Bring to a boil.
Whisk together egg yolks and 3 tablespoons lemon juice. In a slow, trickling stream, carefully pour in 1 cup of hot broth [from pot] to egg mixture, whisking while pouring. Transfer the mixture back to the pot. Add orzo and chicken.