Turn up the heat to high then add the chicken breast. Bring the entire pot to a boil, then turn down the heat to medium low and cover the pot. Allow the chicken to simmer in the pot for 10- 15 ...

There’s something endlessly comforting about Greek Lemon Soup with Chicken and Orzo (Avgolemono). This quick, warming lemony ...

I had never seen this egg-thickened soup served ... Poach the chicken breast for 20 minutes. Remove from the stock and leave to cool. Bring the stock to the boil, add the orzo pasta.

This vibrant soup ... the orzo is fully cooked and the greens have wilted. Turn the heat right down, then pour in the cream and stir well. Simmer gently for 2 minutes then stir in the lemon ...

In another bowl, mix the egg yolks and lemon juice together until combined. When the orzo or rice is cooked ... Keep the heat very low. The soup will thicken as the egg cooks.

As the skillet simmers, the preserved lemon works to season the entire dish, imbuing the meal with its fermented citrus flavor as the orzo softens and the chicken cooks all the way through.