Feel-Better Greek Soup

Tim feels like crap today so I made this modified Greek soup which has a little bit of everything a sick person needs. And it's really satisfying and filling.

Greek Lemon and Orzo Soup with Spinach

1 boneless, skinless chicken breast
1/4 cup finely chopped onion
3 cloves chopped garlic
4 cups chicken stock
2 cups water
1/2 cup orzo
3/8 cups fresh lemon juice (1 and 1/2 lemons, juiced)
3 eggs
1/2 cup fresh spinach, cut into thin ribbons
parsley
black pepper
salt
olive oil

Preheat oven to 375 degrees. Coat chicken breast with olive oil and sprinkle with salt, pepper and ground or chopped parsley. Bake chicken for 25 minutes (this gets rid of some of the fat and gives it a better texture in the soup).

While chicken is baking, heat 2 tbsp olive oil over medium heat in a large soup pot. Add chopped onion and let cook for 2-3 minutes, then add chopped garlic and 1 tsp salt. Cook for another 2-3 minutes.

Add chicken stock and water to the soup pot and bring to a low boil over medium-high heat. Add 1 tsp ground parsley. Add the orzo when there is about 10 minutes left of cooking time on the chicken.

When the chicken is ready, remove it from the oven and cut it into bite size pieces. Add it to the pot.

In a bowl beat together the lemon juice and the three eggs. Take 3/4 cup of the hot broth out of the pot and slowly drizzle it into the lemon/egg mixture while beating it swiftly (this tempers the eggs). Then stir this mixture into the soup. Continue cooking and stirring until the soup has thickened slightly. Stir in fresh spinach.

Add salt and pepper to taste. Feel better soon!