a little of each

A family's cookbook

Mama Pappas’ Greek Lemon Soup March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:07 pm
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Nana Hazel’s favorite version. She often used four to five cans of chicken broth and two boneless chicken breasts instead of a whole chicken. She found it much easier and just as tasty. Nana also added grated carrot to this soup.



1 (3 lb) whole chicken

3 quarts water

4 eggs

½ cup lemon juice

½ box orzo pasta

salt and pepper to taste



Cook chicken in water (covered) for two hours. Let cool. Remove chicken from broth and pick meat from bones. Set aside. Add water to chicken broth to make three quarts. Bring to a boil and add orzo pasta. Simmer for 30 minutes or until tender.*  Beat eggs with one tablespoon water until light. Add lemon juice. Add some hot broth to this mixture and pour entire egg mixture into broth. Add chicken to soup if desired. Salt and pepper to taste.


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