Greek Lemon Chicken Orzo Soup
Learn how to make traditional Greek lemon chicken orzo soup the quick and easy way. This soothing soup tastes like comfort in a cup. Whip up a batch today!
Equipment
- 1 4-quart stockpot The stockpot could be larger.
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 6 cups chicken broth or 6 cubes of chicken bouillon dissolved in 6 cups warm water
- ⅔ cup orzo or other tiny pasta
- 2 12.5 ounce can chicken breast meat, undrained
- 2 large eggs
- 4 tablespoons lemon juice in this case, the bottled lemon juice was just fine to use
- 2 teaspoons dried basil or dill weed or 2 tablespoons fresh basil, or 2 tablespoons fresh dill weed
- ¼ teaspoon black pepper
Instructions
- If you are using bouillon cubes, pour 6 cups warm water into a bowl and add the bouillon cubes to dissolve.
- In a large saucepan or stockpot over medium heat, warm the olive oil.
- Add the chopped onion and cook, stirring frequently, until softened, about 4 minutes.
- Add the chicken broth and orzo, then bring to a boil over medium heat.
- Once the mixture has come to a boil, reduce the heat to low and simmer, covered, for about 10 minutes. Stir occasionally during cooking time.
- When the orzo is tender, stir in the chicken and simmer for about 2 minutes until heated through.
- While the chicken is heating, whisk together eggs and lemon juice in a small bowl.
- Stir in 4 tablespoons of the hot broth. Gradually pour the egg mixture into the simmering soup, stirring as you pour.
- Keep stirring as you cook until soup thickens, about 2 minutes. Sprinkle with the basil and black pepper.
Notes
Each serving is approximately 2 cups.