Greek Lemon Chicken Orzo Soup


8 C. – Chicken Broth
1 C. – Orzo Pasta
½ Lb. – Boneless skinless Chicken Breast
3 – Eggs
1/3 C. – Lemon Juice
1 Tbs. – Lemon Zest
2 Tbs. – Parsley
2 Tbs. – Cornstarch
1 C. – Water
Salt & Pepper

In a large soup pot bring the broth to a boil over medium heat. Reduce heat to medium low and cook the Orzo uncovered for about 15-20 minutes. While bringing the broth to boil, cut the chicken into cubes and pan fry in EVOO until golden brown. Five minutes before the pasta is done add in the chicken. Place the eggs into a mixing bowl, whisk the eggs while adding the lemon juice and zest, while whisking slowly stir in a ladle of the broth into the egg mixture to temper the eggs. Reduce the broth heat to low and slowly stir in the egg mixture, the soup will thicken slightly but if it is not enough for your liking then thicken more with a little cornstarch and water. Add in the salt & pepper to taste and stir in the parsley. This is a wonderful and refreshing soup to have on a warm evening, serve with some Greek popovers for a awesome dinner.

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