Greek Chicken and Lemon Soup with Orzo

Still chilly enough for soup weather?  

Ready to try a lighter soup after the heavier fare of the winter?  

Have I got a soup for you to try.  Easy to make with simple ingredients, but just make sure you follow the directions or you might just end up with a congealed mass - not quite what we want to have for dinner, now is it?

Here's the ingredients:

8 cups chicken stock

3/4 cup orzo

2 boneless, skinless chicken breasts (about 1 pound)

        cut crosswise into slices 1/4 inch thick

3 eggs

1/3 cup FRESH lemon juice

1 tablespoon grated lemon zest

salt and white pepper (okay to substitute black pepper)

2 tablespoons finely chopped FRESH parsley

Now here's what you need to do:

1.  In a stockpot bring the chicken stock to a boil over medium heat.  Reduce the heat to medium-low, add the orzo and cook uncovered, until very tender, 15-20 minutes.  About 5 minutes before the pasta is done, add the chicken breast slices.

2.  Place the eggs in a mixing bowl.  Whisk the eggs while pouring in the lemon juice. Stir in the zest.  Whisking continuously, slowly pour a ladleful of the hot stock into the egg and lemon mixture.  Reduce the heat to very low.  Then, while whisking the soup in the pan, slowly pour in the egg mixture; the soup should thicken sightly.

3.  Season to taste with salt and pepper.  Remove from the heat and ladle immediately into warmed bowls and garnish with the fresh parsley.

This soup is so yummy and fun to make.  Perfect for those chilly spring evenings. It's delicious with some peda bread (not pita bread), a green salad, and some pinot grigio or other white wine.

Oh and if you happen to go to Sweet Tomatoes and try their Lemon Greek Chicken Soup - there is simply NO COMPARISON!  We went there the other night and it was just awful.  (Sorry Sweet Tomatoes but I've got to call it like it is.)

Hope you decide to give this a try.  It is modified from a Williams-Sonoma soup recipe.  I can always count on one of their recipes - I've yet to have one be a dud.

Thanks for stopping by!  I hope your spring weather is enjoyable, but just cool enough to enjoy this soup!

It's Foodie Friday!  Come join the party at Designs by Gollum!

What do you crave on a rainy day?

It's pouring buckets here in Central California.  I'm not complaining, mind you, because we are in a serious drought situation, especially since the rain puts me in the mood for.........SOUP!

Worker Bee gave me a Williams-Sonoma cookbook called Soup & Stew for my birthday.  I am dreaming of tackling some of these recipes.

On Thursday I'll be making Manhattan Clam Chowder for the first time, straight from this book.


Doesn't this look delicious?  I have wanted to make Boeuf Bourguignon since seeing Julie and Julia this summer.  I think I can make this.

How about something different? Celery Root-Potato Puree? Sounds hearty! If you've never tried celery root it has a delicious mild celery taste.

The recipe box was Sewing Bee's when she was in high school.

I love how her name is written on the bottom in red nail polish.

What kind of soup did I make tonight?  Taco Soup - perfect for a weeknight.  Here's that recipe -


3-14 oz. cans fat-free chicken broth
1-4 oz. can diced Ortega chilies
1 can Stagg Ranchero chili beans

1-15 oz. can of each of the following beans: red kidney beans, black beans, and pinto beans

1-14 oz. can Mexican-style crushed tomatoes (diced is okay too)
2-3 zucchini squash, chopped
1-2 yellow summer squash, chopped
1 cup diced carrots (I use my hand chopper for the carrots, celery, and onion)
1 cup diced celery
1 cup chopped onion
2 tsp. taco seasoning


Place ALL ingredients in a soup pot and cook gently for 30 minutes.  Serves 6-8.

You can garnish with any or all of the following:


sour cream
shredded cheddar, jack or blend of Mexican cheeses
chopped avocado
chopped black olives
sliced green onions
crushed tortilla chips


Also great to have with a salad and corn bread.


Hope you have a cozy evening and can come by again for some warm delicious soup!