Is there anything better than soup on a freezing cold day? I think not. “Soup puts the heart at ease,” says Auguste Escoffier. So when I found Greek Orzo, Lemon, and Chicken Soup in the New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein, I had to try it.
Greek Orzo, Lemon, and Chicken Soup
- 10 cups homemade chicken stock
- ¾ cup orzo
- 4 eggs, lightly beaten with a fork
- Juice of 3 lemons
- Zest of 2 lemons
- 1 cup coarsely chopped cooked chicken
- 1 pound fresh spinach
- Kosher salt and freshly ground pepper, to taste
In a stockpot bring the stock to a boil over high heat. Add the orzo and cook 5 minutes. While stirring constantly, drizzle in the eggs and continue stirring for at least 30 seconds, or until the eggs cook into the threads
Add the lemon juice, lemon zest, chicken, spinach, salt, and pepper. Return to a boil. Immediately remove from the heat and serve.
Makes 6 to 8 servings.
Mmmm! This soup was like sunshine in a bowl. It may even replace chicken noodle as my standard for sick days! One wonderful thing about the recipe is that it was ready to serve in fifteen minutes. I’ll be sure to keep cooked chicken in the freezer for more Greek Orzo, Lemon and Chicken on those cold dark days.