how2heroes » Greek Orzo, Lemon & Chicken Soup

Print Recipe

Serves 6

Ingredients

8-10 cups chicken stock
1 cup (8 oz) orzo pasta
1-1½ cups chopped, cooked chicken
4-5 large eggs, lightly beaten
juice of 3 lemons (Meyer lemons suggested)
zest of 1 lemon (Meyer lemon suggested)
1 lb fresh spinach, chopped
kosher salt
ground black pepper

How-to

Bring chicken stock to a simmer in a large stock pot over high heat
Add the orzo and bring to a boil, then cover and cook, 5 minutes
Add the chicken, then bring back up to boil
Drizzle in the eggs while stirring constantly, and continue stirring until the eggs are cooked and have formed threads
Add lemon juice, lemon zest, spinach, salt & pepper. Cook until spinach wilts, about 30 seconds
Remove from heat & serve

Watch this Hero's Profile Video

Marjorie Druker

Marjorie Druker is the chef and owner of New England Soup Factory and co-author of New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup. With her husband Paul Brophy, both Johnson & Wales University grads, they are the last word in soup in the Boston area. "Feed Your Body Well" is their motto and they live up to that mission statement. Delicious, healthy & aromatic soups have earned New England Soup Factory mention in "Restaurant and Institutions" magazine, "Nation’s Restaurant News," "Restaurant and Business" magazine and "Newsweek." In addition, they have received a Best of Boston nod four years running from Boston Magazine. Marjorie uses only the best ingredients and a devotion to her business to produce amazing gourmet soups, sandwiches and sides. If you're not lucky enough to live near a New England Soup Factory location, check out Marjorie's cookbook. Beautifully illustrated and painstakingly written, it's a must-have if you love soup.