The perfect winter-to-spring transition soup! Where you still need something warm and cozy to beat the chilly weather, but are longing for that fresh burst of light flavor that reminds you of the first day of spring, bright sunny days, and warmer weather!

This easy, traditional Greek soup is perfection in every sense! Still providing a piping hot bowl of heartiness as the days are still very cold, but with light and sunny fresh lemon to really brighten things up! The orzo, too, helps to keep it so light, like a delicate flower, struggling to emerge from the snow, and bloom.

Velvety smooth and creamy, loaded with chicken, fresh vegetables, a burst of lemon, and tiny pasta, this soup is one of my favorites this time of year!

It just fits the bill perfectly! Like a snow-covered daffodil!

This soup is also very elegant in it’s simplicity, with minimal ingredients, and very easy to prepare.

Pretty much basically chicken, carrots, celery, onions, orzo, lemon, stock, seasonings and eggs! Seriously, that’s it. Genuinely uncomplicated and oh, so comforting!

 

 

 

 

 

 

No need to even purchase “stock-in-a-box”, either. I make mine using the broth that I stewed the lean chicken breasts in.

 

 

 

 

 

 

Is that not one lovely pot of soup? So pretty! The photo does not do it justice!

Even a little birdie “appeared” on the side of the pot to say, “Spring is coming!”

Hopefully SOON!

 

 

 

 

 

 

I found one of the bay leaves…the other is hidden.

Whoever gets it, has to do the dishes!! 😉 😀

 

 

 

 

 

 

We devoured this heavenly soup with fresh-baked, homemade, still warm out of the oven, garlic breadsticks for sopping! The perfect companion for sopping delicious soup on a bitter-cold, but sunny, February day! 😀

Click here or on the photo for the recipe.

 

 

 

 

 

 

Bright, sunny, light, and full of wonderful vegetables, tender tiny pasta, yet hearty enough to stick to your ribs! To me, one of the perfect soups of all-time!

 

 

 

 

 

 

So if you’re tired of winter, and longing for spring, but still need something substantial and warming, this winter-to-spring traditional soup is just the ticket! 😉 It makes a nice-sized pot, but my hubby and I had no trouble at all getting through it all by ourselves! Ours is already gone, and I already miss it!!  So keep this in mind and add the few ingredients you’ll need to your next grocery list! 😉

 

Take care all, stay warm, and I’ll see you soon! ~Kelly

 

 

Yield: about 1 gallon

Lemon Chicken Orzo Soup (Avgolemono)

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Ingredients

• 2 lbs. boneless skinless chicken breast halves, stewed and pulled into bite-sized chunks
• 2 large bay leaves
• 9 cups chicken broth from stewed chicken, *reserve rest!
• 3 Tbl. Better Than Bouillon Chicken Base
• 1 Tbl. butter
• 1 1/2 cups (1 1/2 - 2 medium) onion, large dice
• 1 1/2 cups (3 - 4 ribs) sliced celery
• 1 1/2 cups sliced baby carrots, (measure after slicing)
• 1 Tbl. chopped fresh thyme (or 1/2 tsp. dried)
• 1/4 tsp. coarse ground black pepper
• 1/4 tsp. garlic powder
• 2 cups orzo pasta
• 4 extra-large eggs
• fresh squeezed lemon juice , to taste, (half to one whole lemon/*zest first saving the zest)
• very finely grated zest from 1 lemon
• 1 cup reserved chicken broth from stewed chicken
• *garnish servings with fresh grated romano or parmesan cheese, or crumbled feta cheese if desired

Instructions

In large stock pot, place chicken breasts. Add lots of water, (about 11-12 cups), and bay leaves. Bring to a boil, skim off foam, and low boil for 15 minutes. Remove chicken from pot to a bowl, cover with a sheet of paper towel, set aside to cool down. Turn pot of broth up to HIGH and bring to a fast, hard boil. Boil, reducing broth, while chopping veggies.

Turn off heat. Measure out 9 cups of broth pouring into a second smaller pot, (6 quart), adding bay leaves, too. (I use my large glass measuring pitcher for this.) RESERVE last of broth!

Stir in chicken base and add butter, chopped veggies, thyme, pepper and garlic powder. Bring to a low boil and simmer veggies for 8 minutes over medium-low. *Add chicken, tearing off large bite-sized pieces, while veggies are cooking.

Add orzo and let simmer until tender, about 8-10 minutes, stirring the first few minutes to keep it from sticking to the bottom.

Decrease heat to low to keep the soup hot, but not boiling.

Warm 1 cup reserved broth in same glass measuring pitcher until it is very warm, but not boiling.

In a bowl, beat the eggs, gradually whisk the lemon juice into the eggs, then gradually whisk the hot broth to the lemon-egg mixture, whisking all the while to keep from cooking the eggs.

Slowly add the mixture to the soup, stirring, add lemon zest, and continue to heat and gently stir until the soup is thickened. Do not let the soup come to a boil.

Ladle into bowls, and serve with Soft Garlic Breadsticks for dunking if desired.