Greek Lemon, Chicken, and Orzo Soup (Dr. Masley p. 177)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large pot to medium hot, then add olive oil and onion and cook over medium heat until the onion is translucent, about 3 minutes. Add the broth and water, bring to a gentle boil, then add the carrots, celery, and chicken. Reduce the heat to medium-low and simmer for 10 minutes.

Step 2

Raise the heat to bring the liquid to a gentle boil again and add orzo. Reduce the heat to medium-low, add the green onions, and simmer 7-8 minutes, until or orzo is al dente. Remove from the heat when the orzo is cooked. (This is not a soup that improves with longer simmering; total cooking time for the chicken should not exceed 10 minutes, or it might become tough; the orzo likewise should not be heated more than 8 minutes or it will be soggy.)

Step 3

Meanwhile, whisk the eggs until frothy in a large bowl. Add the lemon juice in a steady stream while continuing to whisk (it helps to have an assistant for this step, or just add a little at a time and whisk between additions). Still whisking, add 1 1/2 cups of the hot broth to the eggs and lemon juice; the goal is a smooth creamy mixture without curdling the eggs.

Step 4

When ready to serve, combine the egg-lemon mixture into the soup, stir the lemon zest and dill, and serve at once.