Greek Chicken And Lemon Soup With OrzoPublished 10:53am Monday, October 11, 2010 Updated 2:01pm Monday, October 11, 2010
While visiting my daughters in California last month, Megan treated me to lunch at one of her favorite San Diego eateries – Souplantation. All I could think of as I perused the soup buffet was how well this restaurant would go over in the midwest. Who doesn’t crave soup at least 9 months out of the year?
Souplantation was started in 1978 in San Diego as the first casual eatery to serve fresh, wholesome menu options. Many selections are vegetarian and vegan.
There are now 112 restaurants in 15 states. Those outside of Southern California have been named Sweet Tomates; the nearest being Chicago.
In addition to made-from-scratch soups, the buffet includes fresh produce and salads, hot-tossed pastas, freshly baked breads and muffins, fresh fruit, frozen yogurt, and desserts.
Once home, my goal was to recreate a couple of the soups that I enjoyed. With a little tweaking, this soup ended up very close to what I remember.
Greek Chicken And Lemon Soup With Orzo
3/4 cup orzo
1/2 pound rotisserie chicken, cut crosswise into 1/4-inch thick pieces
8 cups chicken stock
1/3 cup fresh lemon juice
1 tablespoon grated lemon zest
Salt and white pepper to taste
2 tablespoons finely chopped parsley
In a large saucepan, bring stock to a boil over medium heat. Reduce heat to medium-low and add orzo. Cook uncovered until tender, about 15 to 20 minutes. Two minutes before pasta is done, add chicken.
Place eggs in mixing bowl. Whisk eggs while adding lemon juice. Stir in zest. Whisking constantly, slowly pour a ladle of the hot stock into the egg mixture to temper.
Reduce heat to very low. Then, while whisking the soup in pan, slowly pour in the egg mixture. Soup should thicken slightly. Add salt and pepper and garnish with parsley.
I served this with a tossed salad and garlic toast.