Cuisine
Greek
Course
Soups
Total time
25 min
Servings
6 servings
Calories
220 kcal
This creamy Greek soup gets its silky texture from whisked eggs and lemon — no cream needed. It’s the Greek answer to chicken noodle soup, and just as comforting.
Gather everything
Ingredients
- 8 cups chicken broth
- 1 cup cooked shredded chicken
- 2/3 cup orzo or rice
- 3 large eggs
- 1/3 cup fresh lemon juice
- Salt and pepper, to taste
- Fresh dill, chopped, for garnish
Cook step by step
Instructions
- Cook the orzo
Bring the chicken broth to a boil, add orzo (or rice), and cook until tender, about 9-10 minutes. Add the shredded chicken and reduce heat to low. - Temper the eggs
Whisk eggs and lemon juice together in a bowl. Slowly ladle in about 1 cup of hot broth while whisking constantly, to temper the eggs. - Combine
Slowly pour the egg mixture back into the pot, stirring constantly, and cook on low for 2-3 minutes until slightly thickened. Do not boil. - Serve
Season with salt and pepper, and garnish with fresh dill.
WhatsApp Channel
Healthy Mediterranean recipes, straight to your phone
No groups, no clutter — just healthy Mediterranean recipes, sent as soon as they're ready. Follow the channel and never miss the next one.
Follow the Channel
