I love Greek food, so when Anna introduced me to her Greek Lemon Chicken Soup, I thought I died and went to heaven. It literally changed my life.
There is a Greek restaurant in Frisco, Platia Greek Kouzina that I absolutely love, and I remember years ago waiting in the lobby for my to go order of Gyros I heard a customer mention she orders the Greek Lemon Chicken soup every time her husband gets sick. It’s the Greek version of chicken noodle soup. So I decided to give it a try and it seriously was the best soup I have ever had.
So fast forward several years and I’m sitting at Anna’s table and completely taken back to the same great flavor of Platia.
Here is how you make it
- 64 oz chicken broth
- 1-pound orzo
- 5 egg yolks
- ¼ cup fresh lemon juice
- 1 rotisserie chicken, shredded
- Salt and pepper to taste
- Bring chicken broth to a boil, add orzo and cook until tender (8-10 min)
- In a large bowl, beat eggs until frothy
- Add lemon juice to eggs and mix well
- Using a ladle, slowly add the chicken broth to the eggs and keep stirring the egg mixture to avoid cooking the eggs
- Once egg mixture had roughly 2 cups worth slowly pour eggs mixture to the chicken broth and orzo
- Add shredded chicken. Turn off heat and let set until froth is gone from the top of the stock pot
- Reheat on medium low to avoid curdling
- You can replace the rotisserie chicken for 3-4 cooked and shredded chicken breasts
- If you prefer a stronger lemon flavor simply add more lemon juice
- Ensure the mixture of the chicken broth and eggs is done slowly to avoid curdling
This is a recipe I make often, and John always goes back for seconds. You will too as it has incredible flavor.