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!
- 1/2 cup uncooked orzo
- 8 cups chicken broth, low sodium
- 6 eggs
- 6 tablespoons lemon juice
- 1 roasted chicken, shredded (optional)
- lemon juice to garnish
- freshly chopped Italian parsley to garnish
In a large saucepan, bring the broth to a boil. Add the orzo and cook until tender but still al dente (the Italian term for “not mushy”), about 7 minutes. Season to taste with salt and pepper and reduce heat to low.
Simmer while prepping the rest of the ingredients.
In a large measuring cup, whisk together the eggs and lemon juice until smooth. I like using a measuring cup, because it makes it easier to add the mixture to the orzo.
This next step is really important in order to avoid a scrambled egg soup! Ladle about 1 cup of the hot broth into the egg-lemon mixture and whisk to combine.
The fancy cooking term for this is tempering. Tempering brings the egg-lemon mixture to the same temperature as the broth. If you add this mixture directly to the broth without tempering you’ll wind up with scrambled eggs. Not exactly the result you’re going for with this recipe.
Pour the tempered egg-lemon mixture back to the simmering saucepan, and whisk to incorporate. Once it’s incorporated, stir constantly until the soup thickens and the eggs cook, about 2 minutes. Add the chicken, and season to taste with salt and pepper.
Ladle finished soup into bowls and garnish with an extra few drops of lemon juice and parsley.