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Bring chicken stock, 3/4 cup of the water, orzo and Greek seasoning to boil in 4-quart saucepan. Reduce heat to low; cover and simmer 10 minutes or until orzo is just tender
Beat egg yolks, remaining 1/4 cup water and cornstarch in large bowl with wire whisk. Gradually whisk in about 2 cups of the hot broth mixture. Slowly whisk egg mixture back into the remaining broth mixture in pan
Cook on medium-low heat 5 to 7 minutes to slightly thicken. Do not boil. Stir in chicken and lemon juice; cook until heated through. Garnish each serving with thin slice of lemon and chopped parsley, if desired
Excellent! My husband made this dish from the leftover Greek chicken with olives and dried plums. It is delicious! It is a nice, mild chicken soup that is creamy and has a hint of lemon. My husband doesn't care for lemon but the soup is mild enough that he can eat it, too.
Georgana Davis | July 21, 2015