14
May
When cool enough to handle shred or chop the chicken and return it to the soup. Add the orzo and simmer for 5 minutes.
Pour egg mixture back into Dutch oven and stir to combine.
Greek lemon chicken orzo soup recipe. Cook until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F 10 to 12 minutes. Transfer the chicken to a plate to cool slightly. When cool enough to handle shred or chop the chicken and return it to the soup.
Stir in the cooked orzo along with lemon juice dill. In a medium dutch oven or soup pot over medium-high heat saute chicken carrots celery onion and garlic until veggies are tender and chicken is no longer pink. Reduce heat to medium and add chicken broth.
Bring to a low simmer stirring occasionally then add cooked orzo baby spinach lemon juice zest oregano and salt and pepper. In a large saucepot combine the broth and water. Cover and heat to a boil on high.
Add the orzo and cook until al dente according to package directions stirring occasionally. Reduce heat to low. Add the orzo and simmer for 5 minutes.
Ladle some of the broth into the bowl with the eggs and whisk to temper them. Pour the tempered eggs into the broth in the pot and stir to combine. Add the chicken and spinach and cook until the spinach is wilted.
Season the soup to taste with salt and pepper and add dill. In a large saucepan set over medium-high heat bring the broth to a boil. Add the orzo and boil until just tender about 7 minutes 1 to 2 minutes less than the package directions.
In a large bowl beat the egg yolks until lightened in color. Slowly drizzle in 1 cup of the hot broth whisking vigorously until egg mixture is hot to the touch. Bring to a boil.
Add orzo and boil on medium for ten minutes. Use a wire whip and slowly add beaten eggs while stirring liquid so eggs form shreds in the stock. Cook for 30 seconds then add cooked chicken lemon juice lemon zest and fresh spinach.
Bring to a boil and then remove from heat. In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook and stir 6-8 minutes or until no longer pink.
Meanwhile whisk together eggs and lemon juice in a medium bowl until frothy. Once orzo has cooked 6 minutes carefully remove 1 cup boiling stock from Dutch oven. Gradually add hot stock to egglemon juice mixture whisking constantly to temper the eggs about 1 minute.
Pour egg mixture back into Dutch oven and stir to combine. Heat large soup pot over medium heat. Add the olive oil.
Add the carrots onion and garlic. Saute until fragrant and tender about 10 minutes. Be careful not to burn the garlic.
Bring everything to a boil and once boiling put on the lid reduce the heat to low and cook for 10-12 minutes or until the chicken breasts are cooked through to 165F internal temperature. Remove chicken breasts from the soup and place on a cutting board. Add orzo to the broth and cook for about 10 minutes or until al dente.
I like mine super lemony so I added in the juice and zest of 2. Let the soup come up to a simmer. In the meantime measure out 14 a cup of orzo and chop up a handful of Italian parsley.
Once the soup has reached a simmer add the orzo and your shredded chicken to the soup. Directions Step 1. In a large Dutch oven heat 1 tablespoon oil over medium-high heat.
Add half of the chicken. Add the remaining 1 tablespoon of oil to the pot. When the oil shimmers add the carrots.
Stir broth lemon juice lemon. Discard bay leaf and return shredded chicken to the pan. In a small bowl whisk together eggs until frothy then whisk in lemon juice.
Slowly whisk about 1 cup of the hot soup broth into egg.