📋 Recipe
Greek Style Lemon Chicken Orzo Soup
This is one of my absolute favorite soups! The emulsification of the lemon juice and egg make this soup so silky and dreamy! Don't forget to serve with crusty bread to sop up every last drop!
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Ingredients
- 1 tablespoon Olive Oil
- 1 Cup Carrot finely chopped
- 1 Cup Celery finely chopped
- 1 Cup Shallot finely chopped
- 2 Garlic Cloves minced
- 8 Cup Low Sodium Chicken Broth
- 2 Bay Leaves
- 1 Cup Orzo
- Salt and pepper
- 2 Cooked Boneless Chicken Breasts shredded (I recommend a rotisserie chicken)
- 1 Lemon juiced
- 2 Large Eggs
- Fresh parsley for serving
- Crusty Bread for serving
Instructions
- In a large Dutch oven or heavy pot, heat Olive Oil on medium-high. Add the Carrots, Celery, and Shallots, toss together to sauté briefly then stir in the Garlic.
- Add the Chicken Broth and Bay Leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the Orzo, Salt and Pepper. Turn the heat to medium-low and simmer for 10 minutes or until the Orzo is tender. Add in cooked Chicken.
- To prepare the Egg-Lemon sauce, in a medium bowl, whisk together the Lemon Juice and Eggs. While whisking add 2 ladles-full of the Broth from the cooking pot (this helps temper the eggs). Once fully combined, add the Sauce to the Chicken soup and stir. Remove from the heat immediately.
- Garnish with fresh Parsley. Serve hot with your favorite bread. Enjoy!
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