Greek Egg-Lemon Chicken Soup

1. 1

   Add first eight ingredients to a large stockpot.

2. 2

   Bring water to a rapid boil, lower heat to medium low and simmer partially covered for about an hour to hour and a half.

3. 3

   Remove the chicken and vegetables to a bowl and strain the broth through a fine sieve into a large bowl.

4. 4

   Return the broth to the stockpot and bring to a boil.

5. 5

   Add the orzo past or rice and cook, uncovered for about 10-12 minutes until tender.

6. 6

   While the pasta is cooking, prepare the egg-.lemon mixture.

7. 7

   Using a whisk beat the eggs until nice and frothy.

8. 8

   Add the lemon zest and lemon juice in a steady stream while continuing to whisk.

9. 9

   When the pasta has finished cooking, turn off the heat.

10. 10

    Ladle about two cups of broth into a bowl.Slowly add the hot broth to the egg-lemon mixture while continuing to whisk.

11. 11

    This will prevent the eggs from curdling.

12. 12

    Stir the egg-lemon mixture into the pot and heat over very low heat for about 5-10 minutes.

13. 13

    Be careful not to boil the soup.

14. 14

    Season with salt and pepper to taste.

15. 15

    You can follow tradition by serving this without the chicken or vegetables, add them back to the soup, or serve them on the sidel.

* Per serving · 4 servings · Values may vary.