There is a local Greek joint that is ON POINT. Actually, there’s a flourishing Greek community in Salt Lake, lots of bomb Greek places, and a KILLER Greek Festival every summer. I’m gonna stop before I start to wax poetic about tzatziki and baklava.
Anyway, there’s this Greek place that’s fresh and amazing and even has a drive-thru and I love it. Everything I’ve ever gotten there is delicious…….except for one time. I thought lemon chicken soup sounded amazing, but I got some sort of gummy, creamy coagulated mess and I was so disappointed! I imagined a warm, light, lemony chicken soup so I decided to create my own. I had a hard time finding any recipes that didn’t contain cream, so I made one that uses chicken stock instead. I’m not claiming that this is authentic Greek soup in any way– it’s just a little something I cooked up and really enjoy. The fresh lemon juice is a simple, unexpected undertone of this soup and I think you’re going to love it too!
I LOVE one pot meals, which is probably why you see so much soup and slow cookery up in here, and this one is no different, but I do think it’s best to cook the orzo separately, that way you don’t get all the orzo starch in the broth- HOWEVER, you can go ahead and add uncooked orzo in, if you prefer. Just let it simmer for about 10 minutes so that it cooks in the broth.