Greek Chicken Lemon Orzo Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons Extra Virgin Olive Oil
1 large onion, finely chopped
3 cloves garlic, minced
8 cups chicken broth
2 boneless, skinless chicken breasts (about 1 lb.)
1 cup uncooked orzo pasta
3 large eggs
Juice of 3 lemons
1 tablespoon lemon zest
2 cups fresh spinach, roughly chopped
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon slices (for garnish)
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Directions: |
Directions:In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes, or until fragrant.
Add the chicken broth to the pot and bring to a boil. Add the chicken breasts, reduce the heat to medium-low, and let them simmer until they are cooked through, about 15-20 minutes.
Once cooked, transfer the chicken breasts to a plate and let them cool. Once cooled, shred the chicken with a fork.
Increase the heat to bring the broth back to a boil. Add the orzo pasta to the pot and cook according to the package instructions, or until al dente.
In a separate bowl, whisk together the eggs until well beaten. Gradually whisk in the lemon juice until fully combined.
Slowly add a ladle of the hot broth to the egg-lemon mixture while continuously whisking (to temper the eggs).
Repeat with one or two more ladles of hot broth.
Gradually stir the tempered egg-lemon mixture back into the pot with the soup.
Add the shredded chicken and lemon zest and stir well.
Add the chopped spinach and continue to cook for another 2-3 minutes, until the spinach is wilted.
Season with salt and freshly ground black pepper to taste.
Garnish with fresh parsley and lemon slices. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Optional to add carrots and/or celery. Serve with crusty bread!
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