Classic Greek Egg and Lemon Soup
Ingredients:
2 cups uncooked orzo
8 cups low sodium chicken stock
1 tsp salt
3 tbsp cornstarch
1/4 tsp freshly ground pepper
3/4 cup lemon juice
4 large eggs
Instructions:
1. Bring 6 cups stock to a boil in a saucepan.
2. Mix in salt and pepper.
3. In 1/2 cup of water, dissolve cornstarch.
4. Heat remaining stock.
5. Whisk eggs until fluffy.
6. Add lemon juice and cornstarch mixture.
7. Slowly add 1-2 cups hot stock until well combined.
8. Add remaining stock to orzo.
9. Slowly add egg mixture to orzo, over loe heat.
10. Stir constantly until creamy and thickened.
11. Do not let it boil..
12. Super delicious Greek egg and lemon soup is ready to serve, serve hot.
Healthy Greek Lemon Chicken Soup
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