Greek Lemon and Chicken Soup

Greek Lemon and Chicken Soup

Serves 4 to 6
This brightly flavored chicken and egg soup is based on the Greek classic avgolemono, which translates as “egg-lemon.” It makes a terrific starter, but since it contains a hearty amount of chicken breast, you can also enjoy the soup as a meal in itself.
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1/2 teaspoon fine sea salt
  • 2 boneless, skinless chicken breasts halves (about 14 ounces total)
  • 1 cup orzo
  • 2 eggs
  • 1/4 cup lemon juice
  • 2 tablespoons finely chopped fresh flat-leaf parsley or dill
  • Ground black pepper to taste
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Combine broth, bay leaf and salt in a large saucepan and bring to a boil. Add chicken, cover and adjust heat so broth just simmers. Cook until chicken is tender and just cooked through, about 20 minutes.  

Using tongs, transfer chicken to a cutting board. When cool enough to touch, finely chop or shred meat. Add orzo to broth, adjust heat and simmer until orzo is tender, about 8 minutes. Discard bay leaf and return shredded chicken to the pan.  

In a small bowl, whisk together eggs until frothy, then whisk in lemon juice. Slowly whisk about 1 cup of the hot soup broth into egg mixture. Remove the pan from the heat and slowly whisk egg mixture into soup. Sprinkle with parsley, season with pepper and serve.
Nutritional Info: 
Per Serving: 280 calories (40 from fat), 2.5g total fat, 1g saturated fat, 125mg cholesterol, 440mg sodium, 31g carbohydrates, (1 g dietary fiber, 2g sugar), 27g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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