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 | RecipeSavants.com 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.

All Rights Reserved, Copyright of RecipeSavants 2019

Join Our Community :: Join Our Refer a Friend Program

Follow us on social media
RecipeSavants Facebook Social Share RecipeSavants Twitter Social Share RecipeSavants Instagram Social Share RecipeSavants Youtube Social Share RecipeSavants Tumblr Social Share RecipeSavants PayPal Social Share