Detox Chicken Soup

I don't know about you, but right about now my stomach can't handle much more.
The past week or so has been a food fest the likes of which I haven't enjoyed since the birthday blowout last July. Thanksgiving was all deliciousness and butter, with a side of bacon and cheese.

Then there was 3 days in New York city that included visits to Economy Candy, Bobby Flay's Mesa Grill, Dylan's Candy Bar and Pulino's.

I need a break. Because we all know what's ahead...

Cookies.
Latkes.
Cookies.
Egg nog.
Cookies.
Fudge.
Cookies.

So my gift to you today is a nice, light soup you can put together quickly. It's soothing on the tummy and a great break from all the rich treats that define this time of year. Keep this one on your back pocket for when you're feeling a bit rundown and in need of some detox.

Lemon Chicken Soup
adapted from Cook's Country


6 cups low-sodium chicken broth (or homemade stock if you're one of those people)

1 Tbsp. vegetable oil

2 boneless, skinless chicken breasts, seasoned with salt and pepper

1 medium onion, chopped

3 carrots, peeled and chopped

1 tsp. minced fresh thyme

3/4 cup orzo*

2 Tbsps. fresh parsley, chopped

3 Tbsps. freshly squeezed lemon juice

3 large egg yolks (save the whites for breakfast tomorrow)

Bring broth to a boil in a large sauce pan. Cover and set aside.

Heat oil in stock pot or Dutch oven. Cook the chicken until lightly browned on both sides. Transfer to a plate. Lower heat , add onion and carrots, cooking until softened and lightly browned, 5-7 minutes.
Stir in the hot broth, making sure to scrape up any brown bits from the bottom of the pan.
Add thyme, orzo (or other pasta) and chicken. Cover and simmer over low heat until chicken is cooked through, about 10 minutes.
Transfer chicken to a cutting board and continue simmering soup, covered, until pasta is tender. Cut chicken into bite-sized pieces. Off heat, stir in chicken and parsley.
Whisk lemon juice and egg yolks together in a small bowl. Continue whisking constantly and gradually ladle 1 cup of the hot soup into the egg mixture. Add egg mixture back into soup. Reheat over low for one minute, season with salt and pepper. Serve.

* I used these egg flakes instead of orzo. If you can find them, they're really good. Orzo is great and if you prefer rice, that's fine too. You just might have to cook it a little longer.
Also, I think a handful of baby spinach leaves would be a nice (and healthy) addition when the soup reheats.