FROM THE CLEAR SYNC KITCHEN / soup
Lemon Chicken Orzo Soup
Bright brothy soup with tender chicken, orzo, and dill
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The ingredients
Listed major allergens: Egg, Wheat. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Let’s make it
- 01
Heat olive oil in a large pot over medium heat. Cook onion, carrots, and celery 6 minutes until softened. Add garlic, thyme, 0.5 tsp salt, and pepper and cook 1 minute.
- 02
Add broth and chicken breasts and bring to a gentle simmer. Poach 14 to 16 minutes until chicken reaches 165°F internally.
- 03
Remove chicken to a board, shred, and set aside.
- 04
Add orzo and remaining 0.75 tsp salt to simmering broth and cook 8 to 10 minutes until tender.
- 05
Whisk eggs with lemon juice in a small bowl. Slowly ladle 1 cup hot broth into eggs, whisking constantly to temper.
- 06
Reduce heat to low. Slowly stir in the tempered egg mixture, then stir gently until the soup reaches at least 160°F and thickens slightly. Do not boil.
- 07
Return shredded chicken and lemon zest to pot and heat 2 minutes through. Stir in half the dill.
- 08
Serve hot topped with remaining dill.
Finish with the reserved dill and serve hot.
Make tomorrow easier
Refrigerate in shallow containers within 2 hours and use within 3 days. Reheat gently, stirring, to 165°F without boiling. Orzo absorbs broth; add water as needed. Freezing is not recommended. Sample recipe; not kitchen-tested. Refrigerate perishable foods within 2 hours (1 hour above 90°F). Use refrigerated cooked leftovers within 3 to 4 days; freeze later-week portions. Reheat cooked leftovers to 165°F. Food storage guidance.
Tempered egg gives the broth delicate body while lemon and dill keep the chicken and orzo fresh and lively.
Meal balance
Chicken, egg and vegetables accompany orzo. Adjust the pasta portion within your glucose-management plan.
NIDDK · Meal planning and glucose ↗