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Greek Soup

Greek Soup

Greek Soup

Recipe Ingredients: 

  • 2 boneless, skinless chicken breast halves (about 1 pound)
  • 1 tablespoon kosher salt
  • 1 tablespoon extra virgin Kisan canola cooking oil
  • 1 medium yellow onion, chopped
  • 2 medium stalks of celery, halved lengthwise, chopped
  • 5 cups low sodium chicken broth
  • ? cup dried orzo pasta
  • Kosher salt, to taste
  • Juice from 1½ lemons (about 4 tablespoons)
  • 1 egg, separated
  • Fresh chopped parsley for garnish

Recipe Method:

  • Heat the kisan oil in a large soup pot over medium heat.
  • Add the onions and celery, and saute until translucent and soft, 8-10 minutes. Add the chicken broth and bring to a boil.
  • Add the orzo, reduce heat slightly and stir. Boil lightly for 9 minutes.
  • Add the chicken and simmer. Add salt to taste.
  • In a medium bowl, whisk the lemon juice and egg yolk.
  • In another small bowl, beat the egg white until light and foamy.
  • Fold the egg white in the lemon-egg yolk mixture.
  • Ladle two ladle-fuls of the soup broth into a measuring cup.
  • Whisking the egg-lemon mixture vigorously, slowly add the hot broth by the droplets at first, then in a slow, steady stream until all the broth has been added.
  • Add the broth-egg-lemon mixture to the pot of soup, whisking constantly.
  • Serve the soup with fresh baked bread and garnish with the chopped parsley.

Recipe Tips: 

Chicken can be made up to a day ahead and refrigerated.