Delicious Greek Egg Lemon Soup
People use that phrase, “It’s all Greek to me”, to mean that it’s really hard and complicated.
Let’s change that because this soup is souper simple and easy to pull off. And in fact, it’s so delicious that my family (normally not soup fans AT ALL) are now totally on board!
Here’s something you’re going to notice; this soup gets better on day 2. So, make a good-sized batch and enjoy it for days!
I’d love to hear how you enjoyed this soup!
~Will Clower
You’ll Need
- 6 cups chicken broth
- 1 cup carrot, thinly sliced
- 1 cup mushrooms, sliced
- thyme sprigs (2+)
- 3/4 cup Greek orzo
- 3 large eggs
- 2+ lemons juiced
- 1 cup pulled (or shredded) chicken
- 1 tsp salt, then Salt/Pepper to taste
INSTRUCTIONS
Crack eggs into a large bowl, and beat until thoroughly mixed. Mix in the juice of 2 lemons
WHERE THE MAGIC HAPPENS
Remove the lid from the pot, and add the stock fluid into a 1/2 cup measure. Begin stirring the egg/lemon mixture as you VERY slowly drizzle the hot broth into it.
** Recipe Hack: the goal is to warm the egg/lemon slowly enough so that the egg doesn’t curdle. SO, something I do is to tip the hot broth against the side of the bowl. The cool ceramic will cool the broth a bit before it hits the egg/lemon, and help prevent any curdling. The 2nd thing to help will be continual mixing.
Repeat this process 3-4 times so you have 1 1/2 – 2 cups of broth incorporated into your egg/lemon mixture. You can feel the side of the bowl as it warms up.
NOW BRING IT ALL TOGETHER
Now everything goes in, but in this order.
Begin to stir your main pot at this point, and slowly drizzle in the contents of your egg/lemon/broth bowl. Once this has been incorporated, add the orzo, chicken, salt, and several turns on a pepper grinder.
Keep this at a low simmer (or you’ll curdle the eggs) for the ~10 minutes it takes the orzo to cook through.
Taste and correct seasoning, for salt and lemon flavor. Don’t be shy about trying a bit more lemon if you can’t quite taste what you have in there to start with.
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