Greek Orzo, Lemon and Chicken Soup

By hmp13

Ingredients

• 10 cups chicken stock
• 1 cup chopped cooked chicken
• ¾ cup orzo
• pound fresh spinach
• 4 eggs, beaten with a fork
• salt and pepper
• Zest of 2 lemons

Details

Servings 6

Preparation

Step 1

In a stockpot bring the stock to a boil over high heat. Add the orzo and cook 5 minutes. While stirring constantly, drizzle in the eggs and continue stirring for at least 30 seconds, or until the eggs cook into threads.

Add the lemon juice, lemon zest, spinach, salt and pepper. Return to a boil. Immediately remove from the heat and serve.