Lemon Chicken Soup I

Cooking Recipes Catalogue

The chicken comes first in this easy recipe. Four ingredients (orzo pasts, beaten egg, and lemon juice) plus salt and pepper, and you have a tangy and filling chicken soup. Delicious with a large Greek salad.

INGREDIENTS (for 6 servings):


  • In a large soup pot, cook chicken in water until the meat begins to fall off the bone.
  • Skim fat off stock. Remove the chicken from pot, and set aside to cool. Add pasta to stock, and cook for about 10 minutes. Shut off heat.
  • In a medium bowl, beat 2 eggs with the juice of 2 lemons until foamy. Whisk 1 cup stock slowly into the egg/lemon mixture. Repeat with another cup of stock, and pour mixture into soup.
  • Bone chicken, and add meat to soup. Stir well. Add salt and pepper to taste.