Friday, September 23, 2011

Greek Chicken, Lemon, Orzo Soup

Ok, One more Greek recipe for the day. THIS is the chicken soup that will cure what ails you. Greek grandmother's unite. This rich, hearty soup is sure to become a favorite.



8 cups chicken stock
3/4 cup orzo pasta
1/2 pound boneless skinless chicken breasts, cut crosswise into 1/4-inch thick pieces
3 eggs
1/3 cup fresh lemon juice
1 tablespoon grated lemon zest
salt and white pepper to taste
2 tablespoons finely chopped parsley


In a large saucepan, bring stock to a boil over medium heat. Reduce heat to medium-low and add orzo. Cook uncovered until tender, about 15 to 20 minutes. Five minutes before pasta is done, add chicken.

Place eggs in mixing bowl. Whisk eggs while adding lemon juice. Stir in zest. Whisking constantly, slowly pour a ladle of the hot stock into the egg mixture to temper.

Reduce heat to very low. Then, while whisking the soup in pan, slowly pour in the egg mixture. Soup should thicken slightly. Add salt and pepper and garnish with parsley

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