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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Greek Lemon Soup with Chicken and Rice or Orzo Recipe

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This recipe for Greek Lemon Soup with Chicken and Rice or Orzo is from The Boca Ciega High School Class of 1970 45th Reunion Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

Ingredients:
• 6 cups low-sodium chicken broth
• 1/2 cup rice or orzo
• 6 large egg yolks
• 1 1/2 cups shredded rotisserie chicken
• 1/4 cup fresh Meyer lemon juice
• kosher salt and black pepper
Directions:
Directions:
Directions:
1. 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).
2. 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. Take your time, you want to temper the egg yolks here rather than cook them. Add the egg mixture to the saucepan, reduce heat to medium, and cook, whisking occasionally, until thickened to the consistency of heavy cream, about 5 to 7 minutes. Stir in lemon juice.
3. Add the chicken and cook for another minute or two until chicken is heated through. Season with salt and pepper to taste.
Personal Notes:
Personal Notes:
Yield: 4 servings
Total Time: 30 minutes

This recipe can be doubled or tripled. Absolutely delicious!

 

 

 

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