NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell's Low Sodium Chicken Stock
1 1/4 L
|prepared as per package directions|
|Orzo pasta||125 mL||1/2 cup|
|Fresh lemon juice||1 lemon||1 lemon|
|Lemon zest, grated||5 mL||1 tsp|
|Dill, chopped||30 mL||2 tbsp|
|1. In a large stockpot, bring prepared Campbell's Low Sodium Chicken Stock to a boil.|
|2. Add in orzo, cover and simmer about 7-8 minutes until orzo is al dente. Remove stockpot from heat and set aside.|
|3. Whisk eggs in a bowl until thick. Add in lemon juice and zest and whisk until thick and frothy. Gradually add in 1/2 cup stock from stockpot, whisking constantly. Add in 1 more cup of broth at a time, whisking after each addition.|
|4. Pour the egg, lemon and stock mixture back into stockpot, turn the heat to medium-low and reheat, stirring until the egg cooks and soup begins to thicken slightly. Do not let the soup boil, or it will curdle!
5. Add pepper to taste.
|6. While the soup is reheating, place slices of lemon under the broiler until charred, about 4-5 minutes each side.
7. Place soup in a bowl and garnish with chopped dill and charred lemon slices.