8 cups chicken stock 3/4 cup orzo pasta 1/2 pound boneless skinless chicken breasts, cut crosswise into 1/4-inch thick pieces 3 eggs 1/3 cup fresh lemon juice 1 tablespoon grated lemon zest salt and white pepper to taste 2 tablespoons finely chopped parsley
In a large saucepan, bring stock to a boil over medium heat. Reduce heat to medium-low and add orzo. Cook uncovered until tender, about 15 to 20 minutes. Five minutes before pasta is done, add chicken.
Place eggs in mixing bowl. Whisk eggs while adding lemon juice. Stir in zest. Whisking constantly, slowly pour a ladle of the hot stock into the egg mixture to temper.
Reduce heat to very low. Then, while whisking the soup in pan, slowly pour in the egg mixture. Soup should thicken slightly. Add salt and pepper and garnish with parsley.
Excellent recipe! Make it all the time! (It's the boyfriend's favorite!)
Aug 27, 2011
This was wonderful. The zest was just the thing, and the creamy texture was great. All in family liked it.
Apr 20, 2011
julstravel Member since: April 20, 2011
Great recipe!! I have made this several times and I love it!!
Dec 20, 2009
sbjax Member since: December 20, 2009
My family is Greek and we have Greek food for our holidays this is always a favorite. My Mother seems to mess it up everytime, but with this recipe I was able to make it on the first try and it tasted just like the restaurants and old family recipes my family loves so much.
Thanks, I'll be making it this Christmas!!
Dec 9, 2009
Clear and easy to follow directions and it turned out FANTASTIC.