This authentic Greek recipe is my absolute favorite soup to make in the winter. It's chicken noodle with a zesty twist!

Step 1: What You Will Need:

Ingredients:
-chicken broth (3 1/2 cups)
-2 boneless chicken fillets
-4 eggs
-juice from 2 large lemons (1/2 cup)
-1.5 cups uncooked orzo pasta
-Italian parsley
-salt(I like to use sea salt) & black pepper
-2 cups water

Tools:
-medium or large saucepan
-large plate
-measuring cups
-medium bowl

*This recipe makes about 4 servings.

Step 2: Boil Your Broth

In your saucepan, bring broth to a gentle boil over medium heat.

Step 3: Add the Chicken

After the broth has come to a gentle boil, add 1cup of water and raise heat slightly. Now, add your 2 chicken breast fillets to the broth. Cover and boil until chicken is thoroughly cooked.

*This should take about 15-20 minutes. I had to boil mine a little longer because of the altitude I am at.

Step 4: Prepare the Avgolemono Sauce

Avgolemono is a sauce of lemons and eggs, and is the most elegant of all Greek sauces.

While waiting for the chicken to cook, whisk together the 4 eggs and the 1/2 cup lemon juice in bowl. (you can either squeeze the lemons or use a juicer, which is much easier)

Step 5: When the Chicken Is Done

After the chicken has been cooked thoroughly, remove from broth and place onto a plate to cool. (Don't throw the broth away! You will need it for the next step.) When the chicken is cool enough to handle, shred it into bite sized pieces.

Step 6: Time for the Orzo...

Add 1 cup water and bring broth back to a gentle boil. Add the 1.5 cups of uncooked orzo to the broth and cook the orzo according to the packaging instructions.

Step 7: It's Coming Together!

After orzo is cooked, return the chicken (which is now shredded ) into the saucepan with the orzo and broth. (Do not drain orzo...the broth is a vital part of the soup! )

Also with the chicken, add the Avgolemono(lemon juice & eggs) to the saucepan and mix all together!

Add salt, black pepper, and parsley. Enjoy!