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Greek Lemon and Chicken Soup
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1/2 teaspoon fine sea salt
- 2 boneless, skinless chicken breasts halves (about 14 ounces total)
- 1 cup orzo
- 2 eggs
- 1/4 cup lemon juice
- 2 tablespoons finely chopped fresh flat-leaf parsley or dill
- Ground black pepper, to taste
Combine broth, bay leaf and salt in a large saucepan and bring to a boil.
Add chicken, cover and adjust heat so broth just simmers. Cook until chicken is tender and just cooked through, about 20 minutes.
Using tongs, transfer chicken to a cutting board.
When cool enough to touch, finely chop or shred meat.
Add orzo to broth, adjust heat and simmer until orzo is tender, about 8 minutes. 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 mixture.
Remove the pan from the heat and slowly whisk egg mixture into soup.
Sprinkle with parsley, season with pepper and serve.
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- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1/2 teaspoon fine sea salt
- 2 boneless, skinless chicken breasts halves (about 14 ounces total)
- 1 cup orzo
- 2 eggs
- 1/4 cup lemon juice
- 2 tablespoons finely chopped fresh flat-leaf parsley or dill
- Ground black pepper, to taste
