This is Sick Day Soup.
This soup is warm, comforting, easy to make, and definitely a way to try to kick those cold germs to the curb.
I started making this soup back in graduate school, where I always had one big cold each winter. This soup was super easy to make while sick because it required minimal ingredients and minimal time (and minimal time standing in the upright position). Because the priority was getting back into bed (and laying down) pronto.
With this funky weather we are having, I am feeling a summer cold starting to creep in… so I decided to whip up a big batch this week. This Sick Day Soup has all the perfect elements for feeling better – it is full of soft orzo pasta, it is thickened with two eggs (for protein), and it is loaded with tons of lemon juice (vitamin C for the win!!). Basically, it is a surefire way to feeling better (with water + rest + cold meds, of course!).
Oh, and don’t worry – your non-sick crew will love it too…
It starts with a medium-sized sauce pan filled with 2 cups of chicken broth and 2 cups of water. Yes, this seems excessive, but hydration is important! Bring the liquids to a boil.
Then add in some orzo pasta. Cook the orzo according to the package instructions.
While the orzo is cooking, pull together the thickening agent.
It’s two eggs with the juice of one lemon. I also tossed in a little salt and pepper to flavor it up a bit. Beat the eggs and lemon juice together until combined. *note: please use a heat-proof bowl!*
When the orzo is cooked, turn the heat down to a simmer. Now we temper the eggs. Using a ladle, carefully add the hot broth to the eggs, whisking constantly. When the eggs are warm, add the egg mixture to the saucepan with the remaining broth + orzo. Stir constantly until the soup is slightly thickened. If you want your soup super thick, you can definitely add in some cornstarch slurry at this point.
Now we dig in!
I dished it up in a big bowl and garnished it with some lemon slices and thyme leaves… but that’s cause I was feeling fancy. When I’m really not feeling well, I am always tempted to eat it right out of the pot.
Definitely a way to get onto the road to recovery.
What’s your go-to sick day food?
- 2 cups low sodium chicken broth
- 2 cups water
- ¼ cup dried orzo
- 2 eggs
- Juice from one lemon
- Cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water), optional
- Salt and pepper to taste
- In a medium-sized saucepan, combine the chicken broth and the water. Bring them to a boil.
- When the broth is boiling, add in the orzo and cook according to the package instructions.
- While the orzo is cooking, combine eggs and lemon juice into a heat-proof bowl. Beat to combine.
- When the orzo is cooked, temper the egg yolks by pouring portions of hot broth into the eggs while whisking constantly. When the eggs are warm, pour the egg mixture back into the pot with the remaining broth and continue to whisk until the soup slightly thickens. If you wish, you can add in a cornstarch slurry to thicken further.
- Taste the soup and season with salt and pepper to taste. Serve immediately.