This traditional Greek chicken soup made with egg, lemon and orzo is rich and velvety, but also bright and refreshing thanks to a healthy dose of lemon juice.

Source: Midwest Living


Blaine Moats

Recipe Summary

10 mins
30 mins
10 cups


Ingredient Checklist


Instructions Checklist
  • In a 4-quart Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add chicken broth and bring to a boil. Add orzo and cook until tender, 8 to 10 minutes. Season to taste with salt and pepper.

  • Meanwhile, in a medium bowl, whisk together eggs and lemon juice. Slowly add 1 cup of the hot broth to the egg mixture while whisking. Then, slowly stir the egg mixture into the broth in the Dutch oven. Add chicken. Cook and stir until nearly boiling, 1 to 2 minutes. (Do not boil.)

  • Serve immediately, seasoned to taste with salt and pepper and garnished with fresh dill.

Nutrition Facts

316 calories; total fat 12g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 166mg; sodium 947mg; potassium 684mg; carbohydrates 27g; fiber 1g; sugar 4g; protein 24g; trans fatty acidg; vitamin a 207IU; vitamin c 10mg; thiaminmg; riboflavinmg; niacin equivalents 6mg; vitamin b6mg; folate 91mcg; vitamin b12mcg; calcium 40mg; iron 3mg.