Something about the weather cooling down immediately makes me want soup, pumpkin bread, and cozy vibes through my kitchen at all times.
This is one of my all time favorite soup recipes that I make every year. It’s bright and lemony while also being creamy, comforting, and balanced with lots of protein and fiber.
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Creamy, Healthy Chicken Lemon Soup
two chicken breasts from a rotisserie chicken, shredded
2 containers bone broth
1 cup orzo
4 carrots
2 stalks celery (just the green parts, that’s the lower-fodmap portion, the white parts may cause digestive issues in sensitive ppl)
1/2 an onion (if you can tolerate onion well, use a whole one.)
2 lemons
2 eggs
2 tosp Italian seasoning
salt and pepper to taste
Make it
Chop veggies and add to a pot with a little olive oil on medium heat. Cook until the veggies are soft, stirring as needed to prevent sticking.
Add in seasoning, orzo, and broth. Bring to a boil then lower heat to low. Add in chopped rotisserie chicken.
To make the soup creamy and lemony, juice 2 lemons in a bowl and add 2 eggs. Whisk.
Next, get 1 ladle of soup broth and add an ice cube to it so it cools down a bit, the slowly pour the ladle of soup into the lemon egg mixture. Stir constantly as you add the broth. Then add a second ladle with the same method. The idea here is to slowly heat the egg mixture so that the eggs don’t “cook” and the soup is creamy instead of filled with scrambled eggs (not what we want!)
Turn the soup off the heat. Add the lemon/egg broth mix into the soup slowly.
Enjoy 🙂
Storage:
Store in the fridge and reheat as needed! This soup also freezes well.
