Yia Yia's Greek Egg-Lemon Soup

Ingredients 0/9

Step 1

Put the chicken, a good pinch of salt, onion, carrots, celery, and water into a big pot. Bring it to a boil over high heat, then lower the heat to a gentle simmer. Let it cook until the chicken is nice and tender, about an hour and a half. As it cooks, skim off any foam that rises to the top.

Step 2

Once the chicken is cooked, strain the broth into a clean pot and set it aside. Take the chicken out and pick the meat off the bones, tossing the skin and veggies. Chop the chicken into small pieces and keep it handy.

Step 3

Bring the broth back to a boil and add the orzo pasta. Let it simmer for about 20 minutes until the pasta is tender.

Step 4

While the orzo cooks, beat the egg whites until they hold stiff peaks, then whisk in the yolks until smooth. Scoop out 2 cups of the hot broth and mix it with the lemon juice. Slowly pour this lemony broth into the eggs, whisking constantly so the eggs don’t scramble.

Step 5

When the orzo is almost done, stir the chicken back into the soup to warm through. Then gently fold in the egg and lemon mixture, stirring carefully until it’s all combined. Serve the soup right away while it’s warm and comforting.