Lemon Chicken Orzo Soup with Garlic Bread by Elizabethwu

Ingredients

• 1 lb chicken breast
• 8 cup chicken broth
• 3 cup orzo pasta
• 6 carrots, chopped
• 1 stalk celery, chopped
• 1/2 white onion, diced
• 1/2 red onion, diced
• 5 cloves garlic, minced
• 3 eggs
• 4 lemons, juiced (plus zest of 1)
• 1 tbsp turmeric
• 1 tbsp dill
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp crushed red pepper flakes
• 2 bay leaves
• 1/2 parmesan rind
• 2 slices sourdough bread
• 6 tbsp butter, softened
• 1/2 bulb roasted garlic
• 1 tbsp fresh parsley, minced
• 2 slices provolone cheese

Instructions

1. Sauté carrots, celery, white onion, red onion, and garlic in a large pot over medium heat for 8-10 minutes until softened.
2. Add chicken broth, chicken breast, bay leaves, turmeric, dill, salt, pepper, red pepper flakes, and parmesan rind; simmer for 20 minutes until chicken is cooked through.
3. Remove chicken to shred, then return to the pot and add orzo, cooking for 8-10 minutes until tender.
4. Whisk eggs and lemon juice in a bowl; slowly ladle 1 cup of hot broth into the egg mixture to temper, then stir the mixture back into the main soup pot.
5. Prepare garlic bread by mixing roasted garlic, butter, salt, pepper, red pepper flakes, and parsley; spread on sourdough, top with provolone, and broil for 2 minutes until golden.