Ceil Vardar won "Chopped: Holly Jolly Grandmas," she's back in the 'Better' kitchen to show us how to make Greek Chicken Egg Lemon and Orzo Soup! You can check her out on Facebook at facebook.com/chefceilsfoodielove.
Greek Chicken Egg Lemon and Orzo Soup
6 carrots finely chopped
3 stalks of celery finely chopped
1 large sweet onion finely chopped
1/4 cup of canola oil
3 cloves of garlic minced
3 cartons of bold chicken stock
1 whole small chicken or chicken pieces (skin off)
2 tbsp of better than bouillon chicken flavor
1 cup orzo
3 tbsp mixed with fresh dill and parsley
Juice of 2 large lemons
2 tbsp flour
Salt and pepper and a dash of poultry seasoning.
Place oil and garlic in stockpot and heat on mediums heat. Add carrots, celery and onions until transparent. Add chicken stock and bring to boil. Add chicken and bouillon. Let simmer until chicken is cooked. Remove chicken from pot and de-bone the chicken. Cut into cubes and place back in pot. Add the orzo and let simmer. Add dill and parsley and salt and pepper and poultry seasoning. In separate bowl add the eggs and the lemon and the flour and beat well. Add 2 cups of broth to the egg mixture and beat again. Add the egg mixture to the pot of soup and stir. Keep low for 5 min. to prevent curdling. Serve and Enjoy!!