There is something so refreshing about adding lemons to any dish or dessert. You definitely cannot be sad when eating anything where the lemon shines through. The tart nature of the fruit forces your mouth to smile and kicks your taste buds into gear. And what is more comforting than a bowl of chicken noodle soup? I really cannot think of anything except maybe my mom’s homemade chocolate chip cookies, warm from the oven. Lemon, chicken, noodles and a boost of extra flavor, color and vitamins from some added spinach. A comforting hug on a cold day.
This recipe has been adapted from one of my favorite soup cookbooks: New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein. Check out their location in Newton, MA http://newenglandsoupfactory.com/
Orzo, Lemon and Chicken Soup
(Serves about 6)
1 package skinless, boneless chicken thighs
1 tablespoon dried parsley
1 tablespoon dried garlic
salt and pepper
10 cups chicken stock
3/4 cup orzo
4 eggs, lightly beaten
zest and juice from 3 lemons
1 package frozen chopped spinach, thawed and squeezed dry
2-3 dashes Tabasco Sauce
2 teaspoons Worcestershire Sauce
Preheat oven to 400 degrees. Line a rimmed baking sheet with tinfoil and lightly spray with cooking oil. Lay chicken thighs flat on prepared pan. Rub the tops with a little olive oil. Sprinkle the dried parsley, garlic and some salt and pepper on each one. Bake the chicken thighs until cooked through for about 30-40 minutes. Remove from oven and allow to cook to room temperature. Chop chicken into bite size pieces and set aside.
Bring the chicken stock to a boil in a large stock pot. Add the orzo and cook for five minutes. While stirring constantly, drizzle in the eggs and continue stirring for about 30 seconds, until the eggs cook into threads. Add the lemon zest, juice cooked chicken and spinach. Season with Tabasco and Worcestershire sauces. Heat through. Taste and season with more salt and pepper, if necessary.