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| From Drop Box |
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| From Drop Box |
INGREDIENTS
1/2 cup carrots, shredded (optional)
1 medium onion, chopped
1/2 cup celery, thinly chopped (fennel is a great substitution/addition)
1 1/2 quarts of organic low sodium chicken stock (or water and right amount of bouillon cubes/base)
1/2 cup dry white wine
2 boneless chicken breasts, quartered
1 lemon
2 bay leaves
2-3 egg yolks
1/2 cup orzo pasta or rice
kosher salt
freshly ground black pepper
extra virgin olive oil
DIRECTIONS
Wash and dry the chicken. In a large stock pot, heat one tablespoon olive oil on medium heat. Sauté the onions, carrots and celery until Sauté until no longer pink and beginning to brown, about 4 to 5 minutes. Mix in a pinch of salt and cracked pepper. Remove from the pan and set aside in a large bowl.
Add the chicken pieces to the pot, and sauté until no longer pink and starting to brown. Add wine to deglaze the pan. Return onion, carrots and celery to the pot. Reduce heat to low, cover, and cook for 10 minutes. Add bay leaves.
Bring to a boil 3 quarts of water in a large tea kettle (you may have to do this a few times depending on the size of the tea kettle, or you can just add the water cold and bring to a boil). Add water to pot and bouillon cubes. If using stock, add 3 quarts of stock to pot instead of the water/bouillon. Raise heat to medium/high.
Add rice or orzo after soup is boiling and cook until tender. Squeeze the juice of the lemon into the soup.
In a separate bowl, separate the yolks out. Beat the egg yolks until slightly frothy. Ladle about a cup of the hot broth into the bowl and continue to beat the eggs. Do this one more time, beating the eggs with the hot broth. Stir in the egg/broth mixture to the soup pot and reduce heat to low.
Remove the chicken pieces from the soup and dice. Add the diced chicken back into the soup.
Salt and pepper to taste.
Serves 6 to 8 servings.
