Turn up the heat to high then add the chicken breast. Bring the entire pot to a boil, then turn down the heat to medium low ...

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 ...

Remove for heat and ladle into bowls. Makes 4 to 6 servings. Note: To halve this recipe use 3 cups broth, ½ cup pasta, 2 eggs ...

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.

The smell of simmering soup ... or until chicken will easily pull apart with a fork. After the chicken cooks tender enough to shred, use two forks to pull the meat apart and shred it. Then add 8 cups ...

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 ...

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 ...

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.

Taste the orzo to make sure it is moderately soft and not crunchy. If it is still hard, add more stock and repeat the steps until the desired softness is reached. Now, add the juice and the chicken ...