Greek Lemon And Chicken Soup
- 8 cups chicken broth
- 1 teaspoon salt, and additional for seasoning
- ¾ teaspoon black pepper, and additional for seasoning
- 1 cup orzo pasta
- 1 large garlic clove, minced
- 3 cups cooked, shredded chicken
- 2 lemons
- 5 large eggs
- 3 scallions, thinly sliced
- ¼ cup chopped fresh dill
Pour broth into a large pot, season with 1 teaspoon salt and ¾ teaspoon pepper, and bring to a boil over high. Add orzo and garlic, reduce heat to medium, and cook, stirring occasionally, until orzo is just tender, 5 to 7 minutes. Remove from heat and stir in chicken.
Zest then juice 1 lemon, reserving zest and juice separately. Cut remaining lemon into wedges and set aside.
Whisk eggs and reserved lemon juice together in a medium bowl until combined. Slowly whisk in 1 cup of soup from the pot in a steady stream until combined. Slowly stir mixture back into pot and add scallions. Over low heat, cook mixture, stirring constantly, until thickened and creamy, about 2 minutes.
Season with salt and pepper to taste, divide among bowls, and sprinkle evenly with dill and reserved zest. Serve with lemon wedges.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.