8 ounces skinless, boneless chicken breast, cut into bite-sized pieces
How to Make It
Bring broth and dill to a boil in a large saucepan. Add orzo. Reduce heat, and simmer 5 minutes or until orzo is slightly tender. Remove from heat.
Place eggs and juice in a blender; process until smooth. Remove 1 cup broth from pan with a ladle, making sure to leave out orzo. With blender on, slowly add broth; process until smooth.
Add carrot, salt, pepper, and chicken to pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until chicken and orzo are done. Reduce heat to low. Slowly stir in egg mixture; cook 30 seconds, stirring constantly (do not boil).
Really no reason to be so rude about the recipe. Saying those who don't use metric are uncivilized can go both ways by saying because you cannot convert it to your metric with a few simple math problems, may yourself be uncivilized. Be kind. This is not a helpful review of the dish itself.
We enjoyed this soup on a cool rainy evening, but it was light and fresh enough to enjoy any time. It came together quickly enough. I did change one thing, based on some reviewers' comments on the chicken. I seasoned it with salt, pepper, garlic and some Greek oregano and sautéed it in a separate pan until nearly done. It had much more flavor after chunking it and adding to the soup than I think it would have as written. We did end up adding more salt. We also noticed that the longer it sat and nearer to the bottom of the bowl and pan, the better the flavor was. Garnished with extra dill and served with some pita wedges and a small green salad with some feta cheese crumbles, it made for a pretty and tasty meal.
Of course this is not a traditional preparation, but who cares? It's incredibly delicious, and I was sorry when it was gone! The only reason I hold back from five stars is that I think it was much improved by the addition of some chopped fresh parsley, oregano, and basil right before serving. I had this for dinner (it's easy to cut to one or two portions) with a greek salad, and found it satisfying and a lovely creamy counter to the bright acidity of the salad.
I started making this 4 years ago, and it's a regular in my cooking rotation. Easily one of my favorite soups ever - the lemon and egg combination is just amazing. The chicken can be a bit bland, so I've tried cooking it several different ways, but truthfully it's fine the way the recipe is listed, because for me, the chicken is not the star of the dish!
I found this to be just ok...I was intrigued by the use of eggs as a thickener as I've never tried this before, and the broth with the lemon juice and dill had an interesting flavor; but the chicken needed to be brined or marinated first, as simply cooking the pieces in the broth still left it tasting bland. It might taste better as leftovers after the flavors have melded. I would make this again but with the above tweak, and maybe with some goat cheese as others suggest.
This was amazing. Totally authentic. My kids love it and if you stick to the basics (stock, eggs, lemon juice, orzo) it is a fantastic and quick way to make a healthy lunch in a few minutes. Love this recipe.
Better than the one at the Greek restaurant down the street and simple to make. I had lemons from my lemon tree and squeezed my own juice..I think that is what made all the difference. I think it would be less "lemony" from reconstituted lemon juice in a bottle. I didn't use chicken breasts but used meat cut off from leg and thighs. The meat from those parts have more flavor, in my opnion. Orzo cooked perfectly in the soup and wasn't starchy. The soup had a wonderful, bright lemon color. A keeper!
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