This Greek version of chicken noodle soup is off the charts DELICIOUS!!
Instead of the noodles in chicken noodle soup, you use orzo. The base is heavenly chicken stock and I highly recommend making your own! Click HERE for a simple, easy and straight forward chicken stock recipe. I promise once you make your own and taste how much more flavorful your soups are, you'll never buy store bought again!
An easy way to always be ready to make homemade stock, is to freeze your veggie scraps. The ends and outer skin of onions and garlic, carrot tops, celery bits....save them all and store in your freezer. Save the carcass from the roast chicken in this recipe and store in your freezer for your next batch of homemade broth!
Ok, now back to the soup!
The only slightly.....very slightly....tricky bit is tempering the hot broth with the eggs. It's really easy, but you definitely don't want to rush it! And don't leave the eggs out - they make the soup extra velvety and rich!
The lemon and fresh parsley add brightness to break through the richness of the soup. Such simple ingredients and it shows just how beautiful they can be when used together!
It’s easily made vegetarian by omitting the chicken and substituting vegetable broth instead of chicken broth.
And added bonus is this soup can be made in 30 minutes!