26 July, 2011

'Pick me up' Lemony Chicken Soup 2 ways

Another soup! I have to keep making them to keep me warm.

This soup is similar to a soup known as' Invalid Soup' and also 'Greek Lemon Chicken Soup', and is served when someone is convalescing, under the weather or coming down with a cold. I serve the 2nd one when it's miserably cold outside and I am thinking of spring time. I  roast an organic chicken and use the carcass with a generous amount of chicken left on it to make the stock.
 The first soup is very simple and quick to make and the 2nd is a funkier version with a bit of a kick! You could add coriander to this one and parsley to the first, anyway try them and play with the recipe till you get what you like, you never know, you might like it just as it is!


1 1/2 litres of good chicken stock
1/4 cup of orzo pasta
2 cups of shredded cooked chicken
3 free range eggs whisked
1-2 lemons 
salt and pepper

In a large pot bring chicken stock to the boil, add orzo pasta and boil until orzo is tender.
Add shredded cooked chicken.
In a bowl whisk the eggs  then drizzle into the soup slowly as you squiggle a fork across the soup so as to make the egg very stringy.
Add the lemon juice and season with salt and pepper.


1 1/2 litres of good chicken stock
1/3 cup of orzo 
1 stork of lemon grass (white part only) 
1 leek diced
1/2 red chilli, diced
ginger finely diced 
1 potato diced
1 small turnip diced
1 carrot diced
bunch spinach, washed and sliced
2 cloves of garlic diced
3 eggs whisked
2 cups of shredded chicken
Juice of 1 or 2 lemons

Bring the stock to a boil with the lemon grass. Add the orzo and cook until tender while preparing the vegetables
Heat 3 tbs of olive oil in a heavy bottomed saute pan over medium heat, add the leeks, chilli, garlic and ginger, cook for 3 minutes then add the potato, turnip and carrot, cook for another 4 minutes. Add vegetables to the stock and continue cooking until vegetables are tender. Add the spinach and the shredded chicken and slowly drizzle the whisked eggs into the soup as you squiggle a fork across to make egg stringy. Add the lemon juice, salt and pepper.
 Serve with crusty sour dough bread.


  1. This soup looks lovely...I am gong to make it this week.
    Thanks Bee!

  2. I'm guessing that you will make the 2nd one with the 'kick' xxx bee

  3. Please can u do a vegetarian version with all the yummy flavours, minus the meat please! Lucy x

  4. sounds amazing i love soups i try to have a variety of diffent flavours . please share more tips . thanks xx

  5. Thank you Sarah, I will be adding more soups each week, but if you have some favourite ingredients let me know and I will come up with a good soup for you.
    Bee x