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Greek Chicken and Orzo Soup
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Makes four servings.
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2 tablespoons olive oil
1 onion, chopped
5 cups chicken broth
1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1/2 cup orzo
2 eggs
3 tablespoons lemon juice
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In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring three to five
minutes or until it starts to turn lightly brown. Add the broth, chicken and orzo. Bring to a boil, reduce heat to low and cook, covered, for five minutes, or until chicken
is cooked through.
In a small bowl, lightly beat the eggs. Add the lemon juice. Stir about 2 tablespoons of the hot broth into the egg mixture to temper it. Gradually add the egg mixture into
the soup, stirring constantly. Do not boil. Cook one more minute and serve.
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Serve with a Greek salad and iced tea.
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