There is nothing, in my opinion,  that warms you up better on a cold day then a hot bowl of soup. Ditto goes for when you are under the weather, which I know so many of us have been during this cold and flu season.

I am probably in the minority here, but I am not a chicken noodle type of gal. There is nothing wrong with it, but I like something a little more creamy.

This Sunday night, with a ill husband “man colding” it on the couch, I decided to make our favourite soup to help us enjoy a little comfort food. This recipe came from a magazine clipping from my parents’ house, but years ago I lost the original so I recreated the directions from memory and starting adding my own amounts and extras to it . Even so, thank you to whoever originally showed me the joy that is lemon rice soup!

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Ingredients:

– 3 1/2 cups of low sodium chicken broth
– 3 1/2 cups of water
– 1 cup orzo
– 8 boneless skinless chicken thighs cut into slices
– 1/3 of a cup of lemon juice
– 3 eggs
– dried dill, salt and pepper to taste

*You can also add vegetables but I would avoid anything that has a strong flavour as it will compete with the taste of the soup. Carrots, celery, peas and green beans have all worked well for me. About 1/2 cup is a good amount.

Directions:
1. In a large pot, bring chicken broth and water to a boil
2. Add chicken strips, orzo and vegetable of choice. 
3. Reduce heat to medium and cover. Cook until chicken is cooked through and orzo is tender
3. In a separate bowl, whisk together the three eggs and the lemon juice. I often add extra lemon juice because I like an extra lemony flavour. 
4. While stirring, slowly add the egg/lemon mixture to the soup. As soon as it has all been added, remove the soup from heat.
5. Add salt and pepper to taste
6. Right before serving add a small amount of dill to each bowl. Serves 4 to 6.