Greek Lemon Chicken Orzo Soup – a delicious recipe with Chicken, Pasta, Chicken, Eggs, Lemon Juice, Parsley. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
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 stir in the egg mixture, the soup will thicken slightly but if it is not enough for your liking then thicken more with a little cornstarch and water. Add in the salt & pepper to taste and stir in the parsley
1437
kcal
Calories
31
g
Fat
98
g
Carbs
186
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 8 cups - Chicken Broth, 1 cup - Orzo Pasta, 1/2 pound - Boneless skinless Chicken Breast, 3 Eggs, and more.
Yes, Greek Lemon Chicken Orzo Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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