Posted by: Hil | January 29, 2009

Farmer’s Market


I like the Thursday farmer’s market.  It certainly isn’t the best LA farmer’s market when it comes to buying groceries, but it’s very fun to mill around, eat lunch, and enjoy the Southern California Sunshine.  And hanging out on the City Hall lawn provides us all with an opportunity to soak in some much needed green!  Besides, the farmer’s market is the source of many tasty things.

Such as lentil and brown rice salad with orange, dried cherries and herbs…


And decadent gourmet flan.  Enough said.


Dinner tonight was leftovers of the amazing lemon chicken soup with orzo that I made earlier in the week.  You must try this soup.  It is so flavorful and filling and delicious.  The lemon flavor really permeates the soup, and the egg in the broth gives the soup a slight richness without being heavy or gluey like a cream thickened soup can be.  This is truly delicious.  Ellie Krieger does it again!


Lemon Chicken Soup with Orzo  (from The Food You Crave by Ellie Krieger)

4 teaspoons olive oil
8 ounces skinless, boneless chicken breast halves, cut into small chunks
Pinch of salt, plus more to taste
1 medium onion, diced (about 1 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
1 medium carrot, diced (about 1/2 cup)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
6 cups low-sodium chicken broth
1 cup orzo, preferably whole wheat
2 large eggs
3 tablespoons fresh lemon juice
Freshly ground black pepper to taste

Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.

Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.

Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.



  1. Fantastic!!

  2. That lentil and brown rice salad looks fantastic! I love the idea of the fruit in there to sweeten it up!

  3. Oh my gosh, what a tasty market adventure~

  4. The Farmer’s Market is making me quite jealous right now. Sun? What is that?

    The soup looks wonderful! I wonder if I could make it meatless.

  5. hil, that soup sounds like an amazing greek soup my friend and i had at a local restaurant. it tasted like a creamy, lemony chicken soup and it had orzo/rice in it. any chance your soup is greek/greek inspired?

  6. I adore Ellie. I was watching her show yesterday and was reminded how great she is šŸ™‚

  7. Soup looks great, as do the other eats… so jealous of your visit to the farmer’s market!

  8. I made this soup yesterday as part of my very traditional superbowl dinner of soup and homemade hummus. I switched out the orzo for some brown rice, and it was absolutely delicious! Can’t wait for the leftovers tonight!!!

  9. JerseyGirl–Yes, I think that the recipe is Greek inspired. I think that your rice is a more traditional choice actually. Glad to hear that you liked it so well!

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