This soup can be called the Healing Soup too. Whenever someone shows signs of fever or cold it is quickly prepared. It is one of the basic soups in my kitchen. Actually this specific recipe is also called Grand Mom’s soup in my household.
You can add shredded chicken slices into the soup to make it better. Any part of chicken will be good, but I prefer to add chicken breast pieces and make sure to clean any skin or bones, etc.
If you have have home made chicken stock ready it will be the best option; if not you can use a chicken bullion or ready chicken stocks. My recipe shows concentrated chicken stock.
How to make a soup thickening?
The key to make a successful chicken thickening is not to include any white of the egg in the thickening and to make sure you warm up the thickening mixture while mixing quickly before adding it to the main pot. Do not bring the soup to boil again once you have added the thickening.
Half of my household like to have this soup for breakfast on cold days to warm up before leaving the house for a long day at school or work.
If you have prepared this soup for getting better from a cold, then I suggest also preparing the Black Radish Salad to boost your immune system.
Enjoy.
Chicken Soup with Orzo
Ingredients
- 180 grams orzo
- 1 tablespoon flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1½ litres water boiling
- 2 chicken stock tables
- ½ tsp salt
Soup
Thickening
- 2 egg yolks
- 1 pinch salt
- ½ lemon’s juice
Garnish
- ½ tsp ground black pepper
- 1 lemon wedges
Instructions
- Put a spoon full of butter and olive oil in a pot. Let the butter melt. Then add the orzo. and sprinkle a spoonful of flour. Stir 1-2 minutes until you smell the flour.
- Add chicken stock if available or hot water with chicken broth tablets while stirring.
- Add salt. Take into consideration the salt in your chicken tablet or stock.
- Cook until the water boils, lower the heat and let simmer until the orzo is cooked. Taste a few orzo, if they do not have a stiffness in the middle the soup is ready for the next step.
- In a small mixing bowl place 2 egg yolks, sprinkle with salt. Beat a few times.
- Add half a lemon’s juice and mix.
- Then one at a time – add 3 tablespoons of soup to the egg yolk mixture while mixing quickly. This is done so that the eggs are not cooked quickly when combined into the soup.
- Then slowly, add this egg yolk mixture to the soup while continuously mixing it.
- Cook until the soup boils one last time and then quickly close the heat.
- Sprinkle with black pepper and serve lemon wedges next to the soup.