Lemon Chicken Orzo
We went to Niagara’s Greekfest this weekend – we never miss it!
After leveling three family size orders of Loukoumades, we all did a shot of ouzo in memory of my dad. The family man who had a pot of soup waiting for us every day after the long walk home from school. The Greek chef who filled the bellies of needy folk at the restaurant where he worked for 30 years – most often with a bowl of soup. He was a man of few words, but he ladled out his love and generosity through his food… a legacy all five of his daughters carry on.
Whenever I make soup, especially this one, I miss him.
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 6 cups low sodium or homemade chicken broth.
- 1/2 cup orzo or rice
- 1 pound boneless, skinless chicken breast, chopped
- 3 eggs
- 3 Tbsp lemon juice
- Salt & pepper to taste
- Fresh parsley, chopped
- Heat the olive oil in a large pot and cook the chicken over medium heat.
- Add the mirepoix (garlic, onion, celery and carrots) until vegetables are soft.
- Meanwhile cook the orzo/rice in a second pot until nearly fully cooked.
- Add the broth and orzo/rice to the chicken and vegetables. Simmer on low for 10 mins.
- Meanwhile whisk the eggs in a large bowl and slowly add the lemon juice while continuously whisking.
- Slowly pour 1 cup of just broth into the eggs/lemon mixture while continuously whisking.
- Add 1 or 2 more cups of broth the same way.
- Return the soup to a 2nd boil remove from heat and then add the eggs/lemon mixture.
- Garnish as desired and serve.
- The eggs/lemon mixture might curdle if whisking isn't continuous especially when adding the hot broth.