Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 tablespoon minced garlic
- 6 cups chicken broth
- 1 cup uncooked orzo pasta
- 1/2 cup freshly squeezed lemon juice
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Whisk
Step-by-step instructions:
1. In a large soup pot, sauté the chicken pieces until browned. Remove from the pot and set aside.
2. In the same pot, sauté the onion, celery, and carrots until tender. Add the garlic and sauté for another minute.
3. Add the chicken broth to the pot and bring to a boil.
4. Add the orzo pasta and simmer until cooked, about 10 minutes.
5. In a separate bowl, whisk together the lemon juice and eggs.
6. Slowly pour the egg mixture into the soup, stirring constantly.
7. Add the cooked chicken back to the pot.
8. Add the Parmesan cheese and stir until melted.
9. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 270
Fat: 8g
Protein: 28g
Carbohydrates: 21g
Fiber: 2g
Sugar: 4g
Sodium: 950mg
Substitutions for ingredients:
- You can use any type of pasta in place of orzo.
- You can use chicken thighs instead of chicken breasts.
- You can use vegetable broth instead of chicken broth for a vegetarian option.
Variations:
- Add in some chopped spinach or kale for added nutrition.
- Use rice instead of pasta for a heartier soup.
- Add in some diced tomatoes for a different flavor profile.
Tips and tricks:
- Be sure to whisk the egg mixture slowly into the soup to prevent the eggs from curdling.
- If you prefer a thicker soup, add more pasta or reduce the amount of broth.
- This soup can be made ahead of time and reheated for an easy meal.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of Parmesan cheese on top.
Garnishes:
Garnish with fresh parsley or chopped scallions.
Pairings:
Serve with a side salad or some crusty bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, add more pasta or reduce the amount of liquid.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Sarasson Chicken Soup is a traditional Greek soup that is typically served during the winter months.
Flavor profiles:
This soup is tangy from the lemon juice, savory from the chicken broth, and has a nutty flavor from the Parmesan cheese.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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Taste: Savory, Tangy, Herbal, Spicy, Comforting