Herbaceous Greek Lemon Chicken Soup with Orzo

Name: Herbaceous Greek Lemon Chicken Soup with Orzo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Soup
Ingredients: 1 whole chicken; 10 cups water; 2 carrots; 2 celery stalks; 1 onion; 2 bay leaves; 6 peppercorns; 1 cup orzo pasta; 2 eggs; 1/4 cup freshly squeezed lemon juice; Salt and freshly ground black pepper; 1/4 cup fresh dill; 1/4 cup fresh parsley

A zesty, comforting bowl loaded with fresh herbs and succulent chicken

This Greek lemon chicken soup with orzo is a Mediterranean delight that combines the comforting flavors of chicken broth with the freshness of lemon and herbs.

1 h 30 min
6
Intermediate

Ingredients

For the Chicken Stock

1 whole chicken

about 4 lbs

10 cups water

2 carrots

roughly chopped

2 celery stalks

roughly chopped

1 onion

quartered

2 bay leaves

6 peppercorns

For the Soup

1 cup orzo pasta

2 eggs

1/4 cup freshly squeezed lemon juice

Salt and freshly ground black pepper

to taste

1/4 cup fresh dill

chopped

1/4 cup fresh parsley

chopped

Preparation

Preparing the Chicken Stock

Combine ingredients

Combine the chicken, water, carrots, celery, onion, bay leaves, and peppercorns in a large pot.

Simmer stock

Bring the mixture to a boil, then reduce to a simmer. Cook until the chicken is fully cooked, about 1 hour.

Strain and cool

Strain the stock and set the chicken aside to cool.

Preparing the Orzo

Cook orzo

In a separate pot, cook the orzo according to the package instructions.

Drain and set aside

Drain the cooked orzo and set it aside.

Cooking Process

Assembling the Soup

Shred the cooled chicken and add to the strained stock, reheating gently.

Combining Ingredients

Whisk eggs in a bowl and slowly add lemon juice, then temper with hot broth.

Finishing Touches

Mix in cooked orzo, herbs, and tempered egg-lemon mixture into the stock on low heat.

Plating & Serving