Greek Orzo, Lemon & Chicken Soup
Serves 6
Ingredients
- 8-10 cups chicken stock
- 1 cup (8 oz) orzo pasta
- 1-1½ cups chopped, cooked chicken
- 4-5 large eggs, lightly beaten
- juice of 3 lemons (Meyer lemons suggested)
- zest of 1 lemon (Meyer lemon suggested)
- 1 lb fresh spinach, chopped
- kosher salt
- ground black pepper
How-to
- Bring chicken stock to a simmer in a large stock pot over high heat
- Add the orzo and bring to a boil, then cover and cook, 5 minutes
- Add the chicken, then bring back up to boil
- Drizzle in the eggs while stirring constantly, and continue stirring until the eggs are cooked and have formed threads
- Add lemon juice, lemon zest, spinach, salt & pepper. Cook until spinach wilts, about 30 seconds
- Remove from heat & serve