For all you sickies...
Greek Lemon Orzo 'O Chicken Soup Cold Cure
8-12 cups chicken stock
1 cup (or more to taste) of Orzo
4-5 lemons
2-4 eggs
1/2 rotisserie chicken
1 bag of spinach
1 tbs or more Rosemary
3 cloves of garlic
a few splashes of olive oil
Since everyone's sick...
I made this for Erin yesterday. It's one of my three standard soup cures. I LIVE off this stuff when sick. The lemon and chicken and rosemary and garlic and spinach and eggs are all good for you. And it lasts awhile cause it makes a ton.
Measurements are approximate. This is a soup made to taste. The more stock and less eggs or lemons, the less rich the broth will be. The less stock and more eggs/lemons, the more rich and lemony the broth will be.
Instructions...
* Pour some olive oil in a pot
* Zest 4 lemons and chop them in half.
* Dice Garlic, crush some rosemary, shred rotisserie chicken and add (skin and all!) to the pot and put on medium heat to sizzle. Seriously, the scum and fat is good for you! Leave the skin. Then add some of the lemon zest and squeeze in half lemon into sizzling mix. Let sizzle on low for a few minutes. Don't let garlic burn.
* Add chicken broth. Then empty out rotisserie bin so the fat falls into he soup. Let simmer for as long as you want. Flavor only builds.
* Add Orzo and cook ten minutes.
* Squeeze remaining lemons. Check soup for taste. If good, proceed.
* Turn off heat. Let sit for a few minutes to cool.
* Whisk eggs and add to soup SLOWLY. (Soup MUST be cooler to do this right.) Whisk eggs in soup with fork while adding them.
* Add spinach and stir.
* Take remaining lemon and slice it into thin slices. Then dump them in the soup to garnish (optional).
* Turn off heat and serve.
While it sounds complicated, it's actually a perfect soup to make since you're probably sick at home anyway and can just sit and chill for most of the time while it cooks. Plus you can eat the rotisserie chicken while you're making it. And the aroma it gives off is AWESOME. And there's enough soup to last you for days. Really, the trickiest part is just the eggs. And even if you mess that up, it still "tastes" good.
EASY ALTERNATIVE: If you want an easier way, just pour the broth in first and don't bother sizzling the ingredients. And use lemon juice instead of real lemons and skip the zest. That'll make the soup cook much fast and save prep time. There's a little change in flavor, but if you're stuffed up, you probably won't care anyway.
8-12 cups chicken stock
1 cup (or more to taste) of Orzo
4-5 lemons
2-4 eggs
1/2 rotisserie chicken
1 bag of spinach
1 tbs or more Rosemary
3 cloves of garlic
a few splashes of olive oil
Since everyone's sick...
I made this for Erin yesterday. It's one of my three standard soup cures. I LIVE off this stuff when sick. The lemon and chicken and rosemary and garlic and spinach and eggs are all good for you. And it lasts awhile cause it makes a ton.
Measurements are approximate. This is a soup made to taste. The more stock and less eggs or lemons, the less rich the broth will be. The less stock and more eggs/lemons, the more rich and lemony the broth will be.
Instructions...
* Pour some olive oil in a pot
* Zest 4 lemons and chop them in half.
* Dice Garlic, crush some rosemary, shred rotisserie chicken and add (skin and all!) to the pot and put on medium heat to sizzle. Seriously, the scum and fat is good for you! Leave the skin. Then add some of the lemon zest and squeeze in half lemon into sizzling mix. Let sizzle on low for a few minutes. Don't let garlic burn.
* Add chicken broth. Then empty out rotisserie bin so the fat falls into he soup. Let simmer for as long as you want. Flavor only builds.
* Add Orzo and cook ten minutes.
* Squeeze remaining lemons. Check soup for taste. If good, proceed.
* Turn off heat. Let sit for a few minutes to cool.
* Whisk eggs and add to soup SLOWLY. (Soup MUST be cooler to do this right.) Whisk eggs in soup with fork while adding them.
* Add spinach and stir.
* Take remaining lemon and slice it into thin slices. Then dump them in the soup to garnish (optional).
* Turn off heat and serve.
While it sounds complicated, it's actually a perfect soup to make since you're probably sick at home anyway and can just sit and chill for most of the time while it cooks. Plus you can eat the rotisserie chicken while you're making it. And the aroma it gives off is AWESOME. And there's enough soup to last you for days. Really, the trickiest part is just the eggs. And even if you mess that up, it still "tastes" good.
EASY ALTERNATIVE: If you want an easier way, just pour the broth in first and don't bother sizzling the ingredients. And use lemon juice instead of real lemons and skip the zest. That'll make the soup cook much fast and save prep time. There's a little change in flavor, but if you're stuffed up, you probably won't care anyway.