F&L Market has a 10 lb. pack of chicken leg quarters for $5.69. Use them to create this delicious Greek-inspired dish.
  1. To a large, 5-quart pot, add chicken, sweet onion, carrots, celery and orzo. Fill the pot with clean water and bring to a boil. Add the bouillon granules and cook on medium heat for about 30 minutes, until chicken and vegetables are cooked through.
  2. Reduce the heat to low. With the help of a fork, remove the chicken out of the soup and leave it in a cold place for 5 minutes to cool down. Meanwhile, prepare an egg yolk mixture.
  3. In a medium sized bowl, beat the lemon juice with egg yolks. Set aside.
  4. Shred the cooled chicken. Add the chicken and any accumulated juices from the chicken plate back to the pot.
  5. Ladle 1 cup of hot broth into the bowl with the egg yolk mixture and stir a little. Add 1 more cup of hot broth to the bowl and stir again.
  6. Pour the egg yolk mixture back into the pot. Stir well to blend. Taste for seasoning.
  7. Add the dill, stir it again, cover with a lid and let the soup rest for 10 minutes before serving.