Lemon Chicken Soup with Orzo and Kale

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 8 cups Kale, fresh

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 10 cups Chicken broth

• Condiments

  • 1/2 cup Lemon juice, fresh

• Pasta & Grains

  • 1 cup Orzo noodles

• Baking & Spices

  • 1/2 tsp Black pepper

Found on pinchmeimeating.com

Description

Ingredients

• 10 cups chicken broth
• 1/2 cup fresh lemon juice (from 2 lemons)
• 1 cup uncooked orzo noodles
• 2 eggs, beaten
• 2 cups shredded cooked chicken
• 1/2 tsp black pepper
• 8 cups fresh kale, torn into medium pieces with tough stems removed

Directions

• In a large pot, heat up chicken broth to a simmer. Add lemon juice and orzo noodles. Simmer for 10 minutes or until pasta is mostly cooked. Reduce heat to medium low. Beat two eggs until smooth in a medium bowl that has some extra room for adding liquid. Remove about 1/2 to 3/4 cup of hot broth from the soup and slowly pour it into the eggs, whisking constantly. Pour egg mixture back into the soup, stirring constantly. If any pieces of egg form egg drops like in egg drop soup, remove these. Cook for about two minutes on medium low to medium until broth is nice and thick. Add in shredded chicken, pepper, and kale, one handful a time. Stir until kale is wilted. Serve immediately.