Author Notes
During the colder seasons, there's nothing quite like a hearty soup to keep you warm. This simple recipe combines chicken, kale and lemon in a unique way that will have your tastebuds in a frenzy. —CAVA
Ingredients
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1
whole chicken, about 3 1/2 lbs. with excess fat trimmed and breast skin removed
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12 cups
water
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2
carrots, cut in half
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2
celery stalks, cut in half
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1
large onion, peeled and cut in half
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2
bay leaves
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5
whole black peppercorns
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2 teaspoons
salt
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1/2 cup
orzo pasta, or rice
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3
eggs, at room temperature
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1 teaspoon
fresh lemon zest
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juice of two lemons, strained
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1
head kale, roughly chopped
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salt and freshly ground pepper
Directions
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Add first 8 ingredients to a large stockpot. Bring the water to a rapid boil, lower heat to medium low and simmer partially covered for approximately 60 to 90 minutes.
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Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into a large bowl. Return the strained broth to the stockpot and bring to a boil.
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Add the orzo pasta and cook, uncovered for approximately 10 to 12 minutes until tender. While the pasta is cooking, prepare the egg-lemon mixture. Using a whisk beat the eggs until nice and frothy. Add the lemon zest and the lemon juice in a steady stream while continuing to whisk.
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When the pasta has finished cooking, add the kale and turn off the heat. Ladle about 2 cups of broth into a bowl or large measuring cup. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth.
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Stir the egg-lemon mixture into the pot and heat over very low heat for approximately 5 to 10 minutes until heated through. Be careful not to boil the soup once the eggs have been added.
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Adjust your seasoning for salt and pepper and add more as desired. Traditionally the soup is served in bowls with the chicken, celery, onions and carrots on a separate platter. Enjoy!!
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