Greek Lemon Chicken Soup

4 cups chicken stock (or water and chicken base)

4 cups water

Celery, several stocks, chopped

Carrots, peeled and chopped

Onion, green onion, or dehydrated onion

Chicken breast, boneless skinless raw or previously cooked

1/2 tsp salt

1/3 cup orzo pasta and/or frozen mini wontons

2 eggs

3 tablespoons fresh lemon juice (approximately juice from 1 medium lemon)

In large saucepan combine chicken stock, vegetables, and chicken (if raw).  Cook 12-15 minutes.  Remove chicken.

Raise heat to brisk simmer, add orzo and/or mini wontons, cook 5-8 minutes or until cooked, meanwhile shred chicken.

Whisk the eggs and lemon juice in a medium bowl.  When the pasta and/or wontons are cooked slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly (temper the eggs).  Pour the egg mixture into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes.  Add the cooked chicken (whether previously cooked or just cooked) and heat until warmed.  Serve.

The original recipe had you cook with a carrot and celery and then remove them so no vegetables were left in it. I see no point in cooking vegetables and throwing them away and I love the vegetables in it. It suggested garnish with a dill sprig, I haven't tried adding dill.  The soup is thicker when you cook orzo in it. The original recipe didn't include the mini wontons, but we love them in it. Try it with your favorite vegetables, or whatever vegetables you have that need to be used.  If you use pre-cooked chicken it can be ready in less than 20 min.