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Yia Yia's Lemon Chicken Soup

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PREP TIME
10 min
COOKING TIME
110 min
TOTAL TIME
120 min
SERVINGS
8 servings
Dinner Greek
Yia Yia's Lemon Chicken Soup
Ingredients
  • 1 (2.5 pound) whole chicken
  • 1 teaspoon kosher salt
  • 1 onion, quartered
  • 2 carrots, cut into 2-inch chunks
  • 3 stalks celery with leaves, cut into 2-inch pieces
  • 8 cups water
  • 3/4 cup uncooked orzo pasta
  • 2 eggs, separated
  • 2 lemons, juiced
Instructions
1
Combine the chicken, salt, onion, carrots, celery, and water in a large stock pot. Heat it over high flames until the mixture reaches a rolling boil, then decrease the heat to a low simmer and let it cook for 1.5 hours or until the chicken is tender.
2
As the chicken cooks, remove any impurities that form on the surface using a spoon. Once done, transfer the broth to another clean pot and set it aside.
3
Remove the chicken from the pot and discard the bones, skin, and vegetables. Cut the cooked chicken into small pieces and set them aside.
4
Bring the reserved broth to a boil over medium heat, then stir in the orzo pasta. Let it cook for 20 minutes.
5
During this time, whip the egg whites until stiff and fluffy, then whisk in the egg yolks to create a smooth mixture. Measure out 2 cups of the simmering broth and combine it with lemon juice in a separate bowl.
6
Slowly pour the lemon mixture into the egg whites while continuously whisking until fully incorporated.
7
When the orzo is almost done, return the chicken pieces to the soup and reheat until warmed through.
8
Combine the egg mixture with the soup, stirring gently to incorporate it evenly into the dish. Serve immediately.