Greek Orzo Lemon Chicken Soup Recipes

LEMON CHICKEN ORZO SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

GREEK LEMON CHICKEN SOUP WITH ORZO

Steps:

• Add the chicken stock to a medium pot and bring to a boil over medium heat. Add the orzo and cook two minutes less than the package instructions direct.
• Meanwhile, whisk the egg, egg yolks, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add the lemon juice and whisk until combined.
• Reduce the heat to low.Scoop out one ladle of broth and pour it, slowly in a steady stream, into the egg mixture, whisking the entire time. Next, pour the egg mixture into the pot in a steady stream, again whisking the entire time.
• Stir the cooked chicken into the soup and bring it to a simmer. Cook, stirring frequently, until the soup thickens, about 4 minutes.
• Add the peas and carrots and cook until they are warmed throughout, about 3-5 more minutes.

AUTHENTIC GREEK CHICKEN LEMON ORZO SOUP (AVGOLEMONO)

Steps:

• First begin shredding your rotisserie chicken and place aside.
• Then in a large pot on medium heat saute the onions, garlic, and carrots with a light spray of olive oil for 2-3 minutes. Then add your Orzo and bay leaves. Continue sauteing for another 1-2 minutes.
• Next add the chicken broth, seasoning, and bring to a slow boil. Once your soup begins to boil you can reduce the heat to a simmer and continue cooking for 10-15 minutes.
• Once your soup is finished, you can turn off the burner and add the shredded chicken.
• In a separate small bowl, you will separate three egg yolks. Whisk your egg yolks and add your fresh squeezed lemon juice.
• Then in a liquid measuring cup, ladle about a cup of the chicken broth from your soup. Then slowly whisk the broth into your egg yolks
• Next, pour the entire mixture of lemon, chicken broth, and egg yolks back into your soup and give it a stir. Add extra salt and pepper to taste. Garnish with an extra lemon wedge and sliced green onion.