LEMON CHICKEN SOUP WITH ORZO RECIPES

Steps:

• Preheat the oven to 375 degrees F.
• For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
• For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
• Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
• Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

Steps:

• In a large saucepan, combine the chicken stock with 4 cups water, the carrot, celery, dill, shallot and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Add the chicken breast, lower the heat to a bare simmer, and cook, turning occasionally, until just cooked through, 12 to 15 minutes. Transfer the breast to a plate. Remove the carrot, celery, dill and shallot from the broth, and discard.
• Raise the heat to a brisk simmer. Add the orzo to the broth and simmer until tender, 6 to 8 minutes. Meanwhile, shred the chicken.
• Whisk the eggs with the lemon juice in a medium bowl. When the orzo is cooked, slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly. Pour back into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes. Turn off the heat, add the shredded chicken, and season with salt.
• Ladle the soup into bowls and garnish with dill.