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Lemon Chicken Soup with Rice, Orzo, or Couscous

Lemon Chicken Soup with Rice, Orzo, or Couscous

5 from 1 reviews

This is a variation on the theme of a classic Greek soup made with the chicken and the egg, with your choice of hearty grain or pasta to soak up all the lemony deliciousness. If you don’t have precooked chicken, add at least 30 minutes to the total time.

Ingredients

Scale

Instructions

  1. If you’re cooking the chicken now, heat 1 tablespoon of olive oil in a deep pot. Otherwise, jump to No. 6.
  2. Braise the chicken on both sides.
  3. Add chicken broth and heat just to boiling.
  4. Simmer chicken until it’s cooked, about 30 to 45 minutes.
  5. When the chicken is cooked, remove it from the pot and shred it.
  6. Heat olive oil in a pan and sauté the chopped onion, carrot, and garlic for about 5 minutes, or until the onion turns translucent, the carrot begins to soften, and the garlic is lightly browned.
  7. Put shredded chicken in a deep pot with the chicken broth.
  8. Add sautéed onion and carrot, plus your choice of rice, orzo, or couscous.
  9. Bring to a boil, then simmer, loosely covered, for about 15 minutes.
  10. Beat the eggs together with the lemon juice.
  11. Add a small amount of chicken broth to the egg and lemon mixture, stirring with a fork or whisk. Take care that you don’t add too much hot broth at once or you’ll cook the eggs.
  12. Gradually add a little more broth to the egg and lemon mixture, stirring the whole time.
  13. When you’ve mixed in about a cup or two of the broth to the egg and lemon mixture, gradually stir that mixture back into the pot. The soup will begin to thicken.
  14. Garnish with dill.
  15. Serve with crusty bread for dunking.