The chicken comes first in this easy recipe. Four ingredients (orzo pasts, beaten egg, and lemon juice) plus salt and pepper, and you have a tangy and filling chicken soup. Delicious with a large Greek salad.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
818 Calories
Recipe Instructions
Step 1
In a large soup pot, cook chicken in water until the meat begins to fall off the bone.
Step 2
Skim fat off stock. Remove the chicken from pot, and set aside to cool. Add pasta to stock, and cook for about 10 minutes. Shut off heat.
Step 3
In a medium bowl, beat 2 eggs with the juice of 2 lemons until foamy. Whisk 1 cup stock slowly into the egg/lemon mixture. Repeat with another cup of stock, and pour mixture into soup.
Step 4
Bone chicken, and add meat to soup. Stir well. Add salt and pepper to taste.
