Greek Lemon Chicken Orzo Soup


8 cups chicken broth
1 cup uncooked orzo pasta
½ pound boneless skinless chicken breasts
3 eggs
1/2cup Lemon Juice
1 Tbs. Lemon Zest
2 Tbs. Parsley
2 Tbs. Cornstarch
1 cup Water
Salt & Pepper


In a large soup pot bring the broth to a boil over medium heat. Reduce heat to medium low and cook the Orzo uncovered for about 15-20 minutes. While bringing the broth to boil, cut the chicken into cubes and pan fry in EVOO until golden brown. Five minutes before the pasta is done add in the chicken. Place the eggs into a mixing bowl, whisk the eggs while adding the lemon juice and zest, while whisking slowly stir in a ladle of the broth into the egg mixture to temper the eggs. Reduce the broth heat to low and slowly simmer.


Sheri Wetherell's picture

Hi Marybeth! This is such a delicious sounding recipe! Unfortunately, part of your instructions got cut off. What happens after you reduce to a simmer? Thanks! Sheri


Last month my husband and I went to dinner with his parents, the restaurant we went too was featuring Greek food. They had a fabulous soup that my mother in law, husband and I just fell in love with. I told my mother in law that I would see if I could find or tweak a recipe to make this wonderful soup at home. I searched on- line and found this version of the soup, it tasted just as great as the one we had out. While I was baking another Greek recipe (to be posted on next Wednesday) my wonderful Husband made this fabulous soup. I was quite impressed with the outcome...




Thursday, December 10, 2009 - 5:39pm


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