Greek Chicken, Lemon and Orzo Soup

Serves 6



4 cups chicken broth or stock

4 cups water
3/4 cup uncooked orzo
1 lb. (2) boneless skinless chicken breasts
3 large eggs
1/3 cup fresh lemon juice (from 1 lemon)
1 tablespoon grated lemon zest
Salt and pepper, to taste
2 tablespoons chopped parsley


In a large, heavy bottomed pot, bring broth/stock and water to boil over medium heat. Add orzo and whole, uncooked chicken breasts. Reduce heat slightly. Continue cooking 20-25 minutes.

Meanwhile, whisk eggs in a mixing bowl while adding lemon juice. Stir in zest. Whisking constantly, slowly pour a ladle of the hot broth into the egg mixture to temper.


Remove cooked chicken to a cutting board, shred with two forks, and add back to pot. Reduce heat to low. While whisking soup, slowly pour in egg mixture. Soup will thicken slightly. Season with salt and pepper, to taste. Serve and garnish with parsley.