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

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Credit: Blaine Moats

Recipe Summary

hands-on:
10 mins
total:
30 mins
Servings:
6
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 12g; cholesterol 166mg; saturated fat 3g; carbohydrates 27g; mono fat 6g; poly fat 2g; insoluble fiber 1g; sugars 4g; protein 24g; vitamin a 207IU; vitamin c 9.8mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 6.4mg; vitamin b6 0.4mg; folate 90.6mcg; vitamin b12 0.4mcg; sodium 947mg; potassium 684mg; calcium 40mg; iron 2.6mg.
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