Tasty Tuesday - Greek Lemon Chicken Soup & Chopped Greek Salad

I could eat both of these every day for the rest of my life and be happy. I know Natalie is going to be a big fan of this post, too. :)

Both recipes and pictures are from Real Simple.

Greek Lemon Chicken Soup

Serves 4| Hands-On Time: 15m | Total Time: 30m

Ingredients

6 cups chicken broth

1/3 cup orzo

6 large egg yolks

1 1/2 cups shredded rotisserie chicken

1/4 cup fresh lemon juice

black pepper

Directions

In a large saucepan, bring the chicken broth to a boil. Add the orzo and boil until tender, 8 to 9 minutes. In a bowl, beat the egg yolks. Slowly whisk in 1 cup of the hot broth.

Add the egg mixture to the saucepan and cook over medium heat, stirring, until thickened, 5 to 7 minutes. Add the chicken and lemon juice; season with ¼ teaspoon pepper.

Chopped Greek Salad with Pita Chips

Serves 4| Hands-On Time: 15m | Total Time: 15m

Ingredients

2 pitas, split horizontally

4 tablespoons olive oil

2 tablespoons red wine vinegar

1/2 teaspoon dried oregano

kosher salt and black pepper

1 small head iceberg lettuce, chopped (about 8 cups)

1 pint grape tomatoes, halved

1 green bell pepper, cut into bite-size pieces

1/2 English cucumber, sliced

1/2 red onion, chopped

1 15.5-ounce can chickpeas, rinsed and coarsely chopped

4 ounces Feta, crumbled (1 cup)

8 pepperoncini (optional)

1/4 cup pitted kalamata olives (optional)

Directions

Heat oven to 350° F. Place the pita halves cut-side up on a baking sheet, brush with 1 tablespoon of the oil, and bake until golden and crisp, 4 to 6 minutes. Let cool, then break into pieces.

In a large bowl, whisk together the vinegar, oregano, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the lettuce, tomatoes, bell pepper, cucumber, onion, chickpeas, Feta, pita chips, and pepperoncini and olives, if using, and toss to combine.