It took some time to get my mother-in-law to share her coveted Greek recipes. This is a family favorite. Serve with freshly ground pepper and warm, crusty bread.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.

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  • Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.

  • While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.

  • When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.

Cook's Note

Be sure you add the hot broth to the egg mixture very slowly to temper the eggs. If you add it too quickly, the eggs will curdle.

Nutrition Facts

246 calories; 10.7 g total fat; 84 mg cholesterol; 324 mg sodium. 19.6 g carbohydrates; 17.6 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/28/2011
Brilliant recipe. Efcharisto for sharing it. This is really good and honest kitchen. Read More
(19)

Most helpful critical review

Rating: 1 stars
11/30/2011
I don't know if I did something wrong when adding the eggs but it was blah! My husband refused to eat it. Read More
(4)
14 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/28/2011
Brilliant recipe. Efcharisto for sharing it. This is really good and honest kitchen. Read More
(19)
Rating: 5 stars
02/28/2011
Brilliant recipe. Efcharisto for sharing it. This is really good and honest kitchen. Read More
(19)
Rating: 5 stars
03/10/2011
This was very good! The lemon really lightens up the soup. The only thing I did different was instead of discarding the veggies I used a stick blender and just pureed them into the broth. I might also try adding a bit of lemon zest next time to enhance the lemon flavor. Nice change from my regular chicken soup will definitely make again. Read More
(18)
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Rating: 5 stars
06/14/2011
Thanks for this exquisite recipe! I as did one other reviewer blended the vegetables into the soup for added flavor and nutrition. I think that I will add in lemon zest as well next time too to enhance the very lemony flavor which I love. Read More
(7)
Rating: 5 stars
04/27/2011
I cooked this for the very first time for our very Greek Easter and very Greek family members. It was Amazing!!!! Will be making it again. Read More
(5)
Rating: 5 stars
12/28/2011
Beautiful soup! Filling and delicious. I used my home-made chicken stock instead of the whole chicken then added some chicken breasts which I shredded. Also good without the extra chicken meat. Elegant and simple like most things that impress. Read More
(5)
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Rating: 1 stars
11/30/2011
I don't know if I did something wrong when adding the eggs but it was blah! My husband refused to eat it. Read More
(4)
Rating: 5 stars
10/04/2011
Wonderful flavor - a real keeper. Thanks so much for sharing! Read More
(4)
Rating: 4 stars
02/12/2012
Very good. I added extra lemon juice to my bowl. I also took the other's advice and added the veggies after sticking them in the blender but I just added a few spoonfuls to my own bowl. Seems like maybe some herbs could be added. Not sure what to add but it is kind of a mild soup. Very good though and I got seconds! Read More
(1)
Rating: 3 stars
03/12/2012
Good starting point. I wanted to recreate a soup that is served at a local restaurant. This soup was a bit thinner the egg flavor was less strong and the lemon was more of a sour flavor - as opposed to a bright flavor (holla if you hear me!). I like a strong chicken flavor but did not want to mess with all the skimming so I used 2 lbs split bone-in chicken breast and replaced the water with chicken stock. Hubby hates veggies so I removed them as the recipe suggests but if I had my druthers I'd chop them up leave them in and reduce the amount of chicken. PS... be sure to FOLD the yolks into the egg whites (rather than beat in the mixer) or it will be frothy. Despite the differences the whole family enjoyed the soup. Read More
(1)