Delight the palates of your family and guests with this refreshing soup appetizer from Greece. As you stew the chicken, veggies, and fragrant herbs, they create a delicate, flavorful broth. The orzo is cooked in the broth, along with a thickener of eggs and fresh lemon zest. Smart Recipes, European Recipes, Chicken,Eggs Recipes, Recipes Chicken,Eggs European Greek Egg-Lemon Chicken Soup Greek Egg-Lemon Chicken Soup Recipe | PT2H15M Serves 6 Ingredients: 3.5 Pounds Boneless & Skinless Chicken Thighs 12 Cups Water 2 Carrots 2 Celery Stalks 1 Large Onion 2 Bay Leaves 5 Whole Black Peppercorns 0.25 Teaspoon Salt & Freshly Ground Black Pepper 0.5 Cup Orzo 3 Eggs 2 Lemons Add chicken, water, carrots, celery, onion, bay leaves, peppercorns and salt in a large stockpot. Bring this mixture to a boil then reduce the heat to a low low, and simmer for 1 1/2 hours. Transfer the chicken and vegetables to a bowl and strain the remaining broth using a fine sieve. Pour the strained broth back in the stockpot and return to a boil. Add pasta to the stock and cook for 10-12 minutes or till orzo is al dente. Meanwhile, beat eggs in a bowl until it gets frothy. Stir in lemon juice and lemon zest, while whisking. Temper the egg mixture with 2 cups of the stock (do this slowly to ensure that eggs do not get scrambled). Add the tempered egg mixture to the stock pot, and continue to cook on a low simmer for 10 minutes. Adjust the seasoning as needed. Serve with reserved chicken if desired.

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