Taziki's Lemon Chicken Soup Recipe
Equipment
- Large pot
- Wooden spoon
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- ½ cup orzo pasta
- 2 eggs
- Juice of 2-3 lemons
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Sautee Aromatics: Heat olive oil in a large pot over medium heat. Add finely chopped onions and cook until they turn translucent. Stir in minced garlic and cook for another minute until fragrant.
- Simmer Chicken Broth: Pour in the chicken broth and bring it to a gentle simmer.
- Add Chicken and Orzo: Add the cooked shredded chicken and orzo pasta to the simmering broth. Let it cook for 10-12 minutes until the orzo is tender and the chicken is heated.
- Create Egg-Lemon Mixture: While the soup is simmering, whisk together eggs and lemon juice in a separate bowl until well combined.
- Temper the Eggs: To temper the eggs, gradually add a ladleful of the hot soup broth to the egg-lemon mixture, whisking continuously to prevent curdling.
- Finish the Soup: Once tempered, slowly pour the egg-lemon mixture back into the soup pot, stirring constantly. This will thicken the soup slightly. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with chopped parsley for a burst of freshness.