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Here is a classic Greek soup that's thickened with eggs and spiked with lemon. When you add some shredded rotisserie chicken breast you can call it a meal. We enjoyed it on 4/18 during our Greek-themed meal as our appetizer and no matter how you try it, appetizer or main course, we hope you will enjoy as well.- Chez
Ingredients
- 5 cups chicken broth
- 1/2 cup uncooked orzo
- Salt and pepper to taste
- 3 eggs
- 3 tablespoons lemon juice
- 1 cup shredded chicken
Preperation
1. In a large saucepan, bring the broth to a boil.
2. Add the orzo cook until tender but still al dente, about 7 minutes. Season with the salt and pepper and reduce heat to low; simmer.
3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper and chicken. Heat through and serve.
