Lemon Orzo Chicken Soup
Soup- Lemon Orzo Chicken
Author:
Gracehill Bed and Breakfast
This is a Greek soup thickened with eggs and lemon juice. If you don’t have the little orzo pasta you can substitute with rice. This soup is good with the Romano Pita Pockets recipe I have posted under bread. (The pita pockets could be an appetizer, bread, snack, or used for scooping up dip.)
Ingredients
- 8 C. of chicken stock
- ¾ C. orzo or other rice shaped pasta
- 2 boneless, skinless chicken breasts (between ½ lb. to a 1 lb.) cooked and sliced very thin. It is easier to slice it very thin if you cool the chicken down after cooking.
- 3 eggs
- ⅓ C. fresh squeezed lemon juice
- 1 tbsp. grated lemon zest
- 2 tbsp. finely chopped fresh parsley for garnish
Instructions
- In a large pot bring the stock to a boil then reduce to medium low and add the orzo or rice and cook, uncovered until very tender, 15 to 20 minutes.
- Place the eggs in a mixing bowl and whisk.
- Continue whisking while pouring in the lemon juice.
- Stir in the zest.
- While whisking continuously, slowly pour about a ½ cup of the hot stock into the egg mixture.
- Turn the heat off and pour the egg mixture into the soup pot while whisking continuously. The soup should thicken slightly. If it doesn’t, turn the heat to very low until it thickens. It will thicken more as it cools down. Be careful with the heat or it will curdle the soup.
- Add the chicken breast slices.
- Season with salt and pepper.
- Ladle into bowls and garnish with the parsley.
