Greek Lemon And Chicken Soup

Ingredients:

• 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.

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