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Elaine's Greek Lemon Soup Recipe

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This recipe for Elaine's Greek Lemon Soup, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Oakes Lancaster
Added: Wednesday, May 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 c. nonfat chicken broth
1/3 c. fresh lemon juice
3 (lg.) eggs, lightly beaten
3/4 c. orzo pasta
1/2 tsp. salt
1/8 tsp. pepper
4 lemon slices
1 1/2 lb. chicken

Directions:
Directions:
Heat broth in a large saucepan over medium-high heat. Add chicken and bring to a boil. Reduce heat to medium low and simmer chicken for about 10 min. or until cooked through. Remove thighs from broth and set aside to cool. Add orzo to broth and boil until pasta is cooked.

Meanwhile, debone chicken. Add chicken to broth when pasta is cooked. Add lemon juice to the beaten eggs and mix. Gradually add a ladle of hot broth to egg mixture, stirring constantly with a whisk. Repeat 2 or 3 times. Add the egg and broth mixture to the pasta, stirring quickly with a whisk to prevent the eggs from cooking too fast. Cook over med. heat until slightly thick (about 5 minutes), stirring constantly. Remove from heat; season with salt and pepper. Serve in bowls garnished with a slice of lemon.

Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
Paula is the wife of James Lancaster, the daughter of Glynn & Johnette (Hollenshead) Oakes & the granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead. If I'm in a hurry, I'll buy a cooked rotisserie chicken and debone while the pasta is cooking.

 

 

 

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