This soup, which combines tender chicken, delicate orzo and citrusy goodness, is a great big bowl of sunshine on a chilly day. It’s flavorful and cozy, but also a breeze to make — you can whip ...

The smell of simmering soup is in the air while ... Then add 8 cups of chicken stock or chicken broth. Squeeze in your lemon juice. Place back in the oven and let it simmer. Now we can cook our Greek ...

Add the shredded chicken and minced dill to the soup. For the egg: Beat the lemon juice and eggs together ... Season the soup with salt. For the orzo: Cook the orzo separately.

I had never seen this egg-thickened soup served ... Poach the chicken breast for 20 minutes. Remove from the stock and leave to cool. Bring the stock to the boil, add the orzo pasta.

Note: To halve this recipe use 3 cups broth, ½ cup pasta, 2 eggs and 2 lemons. The cooking time remains the same. With tender ...

This soup is creamy with a nice citrus zing thanks to plenty of lemon zest and juice. Tender chicken, eggs and orzo pasta also make this soup filling, so you can enjoy a hearty bowl for lunch or ...

Its base is the beloved chicken soup, but true to Greek cuisine, it gains a refreshing tartness from freshly squeezed lemon juice, whisked eggs that add thickness, and round rice that enriches the ...

Add the chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through. Reduce heat to low and stir in lemon juice.

Cozy lemon chicken orzo soup is bright, warm and cozy! Juicy chicken bites in a flavorful lemony broth sit side by side with ...

Whisk the egg whites in a bowl until they have medium peaks. In another bowl, mix the egg yolks and lemon juice together until combined. When the orzo or rice ... The soup will thicken as the ...

A one-pot wonder, it comes together in under an hour, filling your kitchen with it's aroma. Greek lemon chicken orzo soup is a classic dish that has been enjoyed for centuries. It is a popular soup in ...