Greek lemon soup with chicken recipe

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  • Yield: 4 Servings
  • Total Time: 30 Minutes


  • 6 cups low-sodium chicken broth
  • ⅓ cup orzo
  • 6 large egg yolks
  • 1½ cups shredded rotisserie chicken
  • ¼ cup fresh lemon juice
  • Kosher salt and black pepper
How to Make It
  1. Bring the broth to a boil in a large saucepan. Add the orzo and cook until tender, 8 to 9 minutes.
  2. 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 ½ teaspoon salt and ¼ teaspoon pepper.

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