This delicious soup and a cozy fire are the perfect pair to combat those cold winter evenings. Go ahead and add a few more veggies for even more of a nutrient boost!
5 cups chicken broth
1 whole egg plus 2 yolks
2 cups shredded rotisserie chicken, cooked
Juice of 3 Homegrown Organic lemons, plus extra for serving
½ cup of orzo pasta, cooked
½ cup Organic carrots, chopped
Salt to taste
Fresh ground pepper to taste
¼ tsp of Fresh thyme
On stovetop in large dutch oven or pot, heat up the chicken broth and pour in raw carrots. Cook carrots until they are tender, approx. 10-15 mins in a slow boil. Add shredded chicken, orzo pasta, salt, pepper, and thyme and simmer until chicken is hot, approx. 5-7 mins. In a blender, combine thoroughly eggs and lemon juice. Place the blended egg-lemon mixture a separate bowl. Take 1 cup of hot broth from the stovetop and slowly pour the broth into the egg-lemon mixture, whisking the whole time to make sure the eggs are tempered and do not curdle. When this mixture is well blended, slowly pour into the main sauce pot and continue to whisk until the soup has begun to thicken. Serve hot with extra servings of lemon and pita triangles. If you need to reheat, be sure to do so slowly on the stovetop to again, prevent any curdling with the eggs.