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Prep 15 mins
Cook 15 mins
This is my favorite soup ever. I've loved it since I was a little girl. I think this is the closest recipe to the authentic greek restaurants.
- Combine milk, corn starch, egg yolks. Set aside.
- Boil the chicken stock in a large soup pot (4 quart is good). Once the stock is boiling, add the orzo pasta and let it cook covered for 9-12 minutes (until pasta is tender).
- When pasta is tender, remove the pot from the heat and add the egg mixture and butter. Stir slowly until it all blends together.
- Return the pot back to the heat and continue to cook the soup. It will thicken slightly.
- Remove from the heat again and add the lemon juice and lemon peel.
- Serve with pita bread.
My oh My this is awesome. Even though for my diet I had to change some things. I think It would be better as- is. I could not find my lemon so Used lime and added enough lemon concentrate to make up for the lack also I had to half recipe because of no lemon. I used chicken bouillon and water as I am not suppose to use chicken stock. I hope That was a good substitution I don't think it has fat in it. And I left out the butter.
This recipe comes very close to the one served at my local greek restaurant for $6 a bowl! I added salt, pepper, parsley, and garlic to taste. I also added one small can of carrots, drained, and chopped up very small. If you don't have orzo you can use any small pasta like alphabet or stars. Very good, light, and comforting!
Oh, so good! Reminded me of Lipton cup of soup, the creamy chicken flavor, but with a wonderful change with the lemon. I will try this with some garlic next time, but this was wonderful just as is. Made this for Spring PAC 09. Thank you for sharing this with us!