Lemony Chicken Soup with Orzo
Broth:
1 left over roasted chicken with 1-2 cups meat
12 cups water
2 bay left
4 teaspoons salt
Soup:
1 cup diced onion or leek
1 cup diced celery
1-2 Tablespoons olive oil
2 teaspoons toasted coriander seeds (or ground fine)
¼ cup fresh dill
½ cup lemon juice (2-3 lemons)
Zest from 2 lemons 1 Tablespoon
1 cup orzo
Garnish with sour cream and sprigs of dill (Optional)
2 eggs (if you want to try the variation to the left)
Broth:
Pour 12 cups of water over chicken carcass w/2 bay leaves
Simmer covered for 1-2 hours.
Strain over a large bowl, reserving stock and meat.
Let cool. Then separate meat from bones.
Soup:
In pot, saute onion
and celery in oil until tender, 5
minutes.
Add chicken stock and meat.
Add coriander seed, dill, and lemon zest.
Bring to a boil. Reduce.
Add orzo and let simmer uncovered 15-20 minutes.
Add the lemon juice. Heat for 5 minutes.
Serve in bowls with a dollop of sour cream and sprig of dill.
