GREEK LEMON SOUP WITH ORZO RECIPES
GREEK LEMON CHICKEN-ORZO SOUP RECIPE | FOOD NETWORK ...
Eggs thicken the broth in this lemony chicken soup. Rotisserie chicken and frozen peas and carrots help it cook quickly.
Provided by Food Network Kitchen
Categories main-dish
Total Time 20 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
- Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
- Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.
GREEK LEMON CHICKEN AND ORZO CASSEROLE RECIPE | JEFF MAURO ...
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Total Time 55 minutes
Cook Time 10 minutes
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
- For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
- Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
- Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.
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GREEK LEMON CHICKEN-ORZO SOUP RECIPE | FOOD NETWORK ...
Eggs thicken the broth in this lemony chicken soup. Rotisserie chicken and frozen peas and carrots help it cook quickly.
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- Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.
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- Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.
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