This creamy lemon orzo soup is pure comfort food as is, but we’ve added chicken and extra veggies for more color and nutrition. It’s a one pot meal to feed your whole family.
You can make this soup with either rice or orzo.
The best part of this soup is the creaminess the eggs and the lemon add to the color and the flavor.
Serve it up with a big slice of your favorite homemade bread, and dinner is served!
Do you have a favorite greek recipe you love to make at home? I’d love to hear!
We love this delicious greek inspired soup. With an egg-lemon sauce, made with egg yolks and lemon juice mixed with broth and warmed until is thickens.
- 3 eggs
- 4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup dry orzo pasta or rice
- 4-5 cups chicken broth
- 1 onion diced
- 1 cup carrots diced
- 1/2 celery diced
- 1 tablespoon olive oil
- 1 tsp garlic powder
- 1 tsp. ground thyme
- 2 sprigs of fresh thyme chopped fine
- 1/2 tsp. red pepper flakes
- 2 cups cooked shredded chicken
- 1/2 package fresh baby spinach chopped
In a big pot sauté the onions, carrots and celery in the olive oil over medium heat until softened.
Add chicken broth, garlic, thyme and pepper flakes to the pot and bring to a boil. Stir in the orzo, cook until tender, about 10 minutes.
In a separate bowl, whisk together the eggs and lemon juice until smooth.
To temper the eggs, ladle about 1 cup of the hot broth into the egg lemon mixture, and whisk well to combine.
Add the egg lemon mixture back to the simmering saucepan. Stir just until the soup becomes opaque in color and thickens as the eggs cook, 1 to 2 minutes.
Add the cooked shredded chicken, spinach, lemon zest.
Salt and pepper to taste.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!