© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Greek chicken and lemon soup

December 10, 2017

If there was one recipe I could convince everyone to make, it would be this one.  This classic bowl of comfort food takes less than 15 minutes to make and will have you  licking  the bowl.  The ingredients are simple,  but when combined to make this soup they are next level delicious.  The eggs add a luxurious creaminess while the lemon adds a bright hit of citrus. The perfect bowl of comfort food any night of the week.


Serves 4


8 cups  (2 litres) chicken broth

1/2 cup orzo

3 eggs

1/4 cup fresh lemon juice

2 cups shredded chicken

1/4 cup chopped fresh parsley

1/2 tsp ground pepper


  1. Add the chicken broth to a soup pot and bring to a simmer.  Pour in the orzo and cook until tender, about 7 min.

  2. Lightly whisk the eggs and lemon juice together in a bowl.

  3. Slowly stream a ladle full of the hot broth into the egg mixture while constantly whisking. Add a second ladle of hot broth in the same way.

  4. Quickly pour the warmed egg mixture back into the soup pot while stirring.

  5. Add in the shredded chicken and cook on low for another 5 minutes

  6. Add parsley and pepper.

TIP: Substitute rice for orzo for a gluten free version

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