The Lemony Chicken Soup Recipe I Know by Heart
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Loading... - Declan Buckley
- 16 Sep 2022
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For me, the most comforting, cozy dishes are warm and served in a bowl with a spoon. Sure, that could mean polenta, stew, or chili, but I’m talking soup. A good soup recipe makes for the ultimate comfort food for a few reasons: It’s often an easy, one-pot affair, and eating it is as easy as picking up your spoon and digging in.
The creamy soup gets its texture from eggs, which are whisked together with the hot broth (more about that later). Tender shredded chicken and orzo pasta or short-grain rice is mixed into the broth and then the whole thing is topped with a generous sprinkling of freshly chopped dill.
When it comes to making small changes to the recipe, I typically only incorporate them based on what I can find at my local grocery store or what I’m in the mood for. Sometimes, instead of orzo I add brown rice, which has a little bit more bite to it. And if I don’t have time to make the chicken broth from scratch, I use store-bought, low-sodium chicken broth, which works well, too.
I usually prefer to make this dish with boneless, skinless chicken thighs that get boiled in the pot. I thoroughly skim the fat that rises to the top because I believe that’s the best way to get a pure chicken flavor that doesn’t interfere with the lemon flavor the dish is known for. No time to cook chicken? I’ve also made a very good version of this dish using rotisserie chicken that I shredded by hand. If you go the rotisserie chicken route, be sure to choose one with a more neutral flavor. With all of these tips in mind, you should be on your way to making this soup without fail. Plus, if you’re like me, you’ll make it enough times that you’ll know how to make it by heart. Read More...
