This is a really good Greek Soup!! My girls just love it as I do. If you like your soup on the thick side, you can add two tablespoons of cornstarch dissolved in a bit of warm water to the broth before adding the egg-lemon mixture. Also, if you don't have time to prepare the chicken as the recipe describes, you can purchase a hot cooked one at your grocery store and debone it and add it to chicken broth.
Ingredients:
- 1 whole chicken, about 3 1/2 lbs. with excess fat trimmed and breast skin removed
- 12 cups water
- 2 carrots cut in half
- 2 celery stalks, cut in half
- 1 large onion, peeled and cut in half
- 2 bay leaves
- 5 whole black peppercorns
- 2 T McCormacks Spiced Mediterranean Sea Salt
- 1/2 cup orzo pasta, or rice
- 3 eggs, at room temperature
- 1 tsp. fresh lemon zest
- Juice of two lemons, strained
Directions:
Add first eight ingredients to a large stockpot. Bring the water to a rapid boil, lower heat to medium low and simmer partially covered for approximately an hour to an hour and a half.
Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into a large bowl. Return the strained broth to the stockpot and bring to a boil.
Add the orzo pasta and cook, uncovered for approximately 10 – 12 minutes until tender.
While the pasta is cooking, prepare the egg-lemon mixture. Using a whisk beat the eggs until nice and frothy. Add the lemon zest and the lemon juice in a steady stream while continuing to whisk.
When the pasta has finished cooking, turn off the heat. Ladle about two cups of broth into a bowl or large measuring cup. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth.
Stir the egg-lemon mixture into the pot and heat over very low heat for approximately 5 -10 minutes until heated through. Be careful not to boil the soup once the eggs have been added.
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