Greek lemon chicken soup gets its thick consistency from eggs; they're tempered by hot chicken broth and whisked in just before serving. Shredded chicken breast makes this soup filling yet healthy.
Photography: James Baigrie
Source: Martha Stewart Living, April 2005
5 cups homemade or low-sodium store-bought chicken broth
8 ounces boneless, skinless chicken breast (1 small whole breast or 1 large half breast), trimmed of fat
1/2 cup orzo
2 large eggs, lightly beaten
1/4 cup fresh lemon juice, (about 2 lemons)
1/2 cup fresh dill sprigs
Freshly ground pepper
Bring broth to a simmer in a 4-quart pot over high heat; add chicken. Reduce heat; simmer gently until chicken is cooked through, about 15 minutes. Using a slotted spoon, transfer chicken to a bowl. Reserve broth in pot. Let chicken cool slightly, and then shred with a fork into bite-size pieces.
Bring a medium saucepan of water to a boil. Add orzo; cook until al dente. Drain. Add orzo and chicken to reserved broth. Bring broth just to a gentle simmer, and then reduce heat to low.
Beat together eggs and lemon juice in a medium bowl until smooth. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir the egg-broth mixture into the broth in the pot. Stir in the dill, and season with pepper.
After the eggs have been added, be sure not to let the soup come to a simmer or the eggs will curdle.