If you are from the Greater Detroit area like I am, you know about Coney Island and Lemon Rice Soup. The Lemon Rice Soup is my favorite thing that is served at Coney Island, and I have to to order it every time I go. Since I live in Chicago and can’t get to a Coney Island any time I’d like, I had to recreate my favorite soup with a few twists – making it a Chicken Lemon Orzo Soup.
I’m not exactly sure how Coney Island makes their Lemon Rice Soup, so when making it I had to go off of memory for how it tastes. Their soup is thick with a lemon flavor, and packed with rice and chicken. I decided to switch it up by using orzo pasta instead of the rice because I just like the texture better than rice.
You’ll notice that in the recipe I say you need to temper the eggs used in the broth. What is tempering, you ask? It is a cooking technique where you combine two ingredients that are at different temperatures. The two ingredients are slowly combined so they get to the same temperature. If you just poured the eggs into the hot chicken broth they would scramble, and we do not want scrambled eggs in our soup.
If you love Coney Island’s soup as much as I do, I hope you’ll try my take on it. And even it you have no idea what I’m talking about, I promise you this soup is amazing. I’m even eating my leftover Chicken Lemon Orzo Soup at my desk as I write this!
I want to see what you are making! If you make Chicken Lemon Orzo Soup, or any of my recipes, post your food photos with #KitchenCurious
Chicken Lemon Orzo Soup
Prep Time: 10 minutes
Cook Time: 50 minutes
2 Chicken Breasts
2 tablespoons Olive Oil
6 cups Chicken Stock (I prefer low sodium)
¾ cups Orzo
The juice of 2 Lemons (4-5 tablespoons)
1 tablespoon Cornstarch
Salt & Pepper
Preheat oven to 375 degrees.
Drizzle half of the olive oil onto the bottom of a small baking dish. Place the chicken breasts into the pan, then drizzle the other tablespoon of olive oil over top. Salt and pepper both sides. Bake for 30 minutes, or until chicken is fully cooked through.
While the chicken bakes, pour the chicken stock and orzo into a large stock and bring to a boil. Cook until the orzo becomes tender for about 15 minutes. Once tender, reduce the heat to a simmer.
In a small bowl, whisk together the eggs, cornstarch and lemon juice. Once whisked together, ladle 1 cup of the hot chicken broth into the egg mixture. Be sure to continue to whisk it so you don’t curdle the eggs. This is called tempering the eggs, otherwise you’d end up with scrambled eggs. Pour the tempered egg chicken broth mixture into the main stock pot of broth and orzo. Whisk this constantly to combine the two mixtures.
Once chicken has fully baked, remove from the oven and transfer to a cutting board. Dice up the chicken into small pieces, about ½ inch. Transfer the diced chicken into the stock pot with the orzo chicken broth. Season with salt and pepper, then let simmer for 1-2 minutes before serving.