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comforting greek chicken soup

Greek Chicken Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine Greek
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Ladle
  • 1 sharp knife
  • 1 Cutting board
  • 1 Small bowl

Ingredients
  

  • 1 whole chicken approximately 3-4 pounds
  • 8 cups water
  • 2 large carrots peeled and sliced
  • 2 stalks celery sliced
  • 1 onion chopped
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup orzo pasta
  • 3 large eggs
  • 3 lemons juiced
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Place the whole chicken in a large pot and cover with water.
  • Add carrots, celery, onion, bay leaf, salt, and pepper to the pot.
  • Bring to a boil over medium-high heat, then reduce to a simmer.
  • Cook for 30 minutes or until chicken is fully cooked.
  • Remove chicken from the pot and let it cool slightly.
  • Strain the broth and return it to the pot, discarding the bay leaf.
  • Add orzo pasta to the broth and cook for 10 minutes until tender.
  • In a small bowl, beat the eggs and slowly whisk in lemon juice.
  • Gradually add 1 cup of hot broth to the egg-lemon mixture while whisking continuously.
  • Slowly pour the egg-lemon mixture back into the pot of broth, stirring constantly.
  • Shred the cooled chicken and add it back to the soup.
  • Stir in fresh parsley, then remove from heat and let the soup rest for 10 minutes before serving.

Notes

When adding the egg-lemon mixture to the soup, ensure that you do it slowly and continuously stir to prevent the eggs from curdling. You can adjust the amount of lemon juice according to your preference for a more or less tangy flavor. Adding some freshly ground black pepper before serving will enhance the taste.
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