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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
- 1 whole chicken, about 3 1/2 lbs. with excess fat trimmed and breast skin removed
- 12 cups water
- 2 carrots, cut in half
- 2 celery stalks, cut in half
- 1 large onion, peeled and cut in half
- 2 bay leaves
- 5 whole black peppercorns
- 2 teaspoons salt
- 1/2 cup orzo pasta, or rice
- 3 eggs, at room temperature
- 1 teaspoon fresh lemon zest
- juice of two lemons, strained
- 1 head kale, roughly chopped
- salt and freshly ground pepper
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!!