Lemony Greek soup

Prep 15 min
Total 30 min
Makes 4 Servings



3 cups
skinless, boneless chicken breasts
carrot, finely chopped
3/4 cup
orzo pasta
1/3 cup
1/3 cup
chopped fresh dill


  • Bring chicken broth and 3 cups of water to a boil in a large pot. Add chicken, carrot and orzo. When broth returns to a boil, reduce heat to medium. Gently boil until chicken is fully cooked and orzo is al dente, about 8 min.
  • Whisk eggs with lemon juice in a medium bowl. Slowly pour egg mixture into hot soup while stirring constantly. Remove from heat. Season with pepper. Add dill just before serving.

Reader Tested:

“A great tasty recipe that has found a home in my recipe box.”
Lynn Lilje


Calories 339
Protein 32 g
Carbohydrates 28 g
Fat 10 g
Fibre 2 g
Sodium 853 mg

Issue: December 2012

Written by:

Photo credit: Lemony Greek soup recipe</br>Photo by Roberto Caruso

( 79 ratings )

2 comments on “Lemony Greek soup

  1. Originally this soup make with rice, without carrot and dill.


  2. Seems like a lot of chicken. Some breasts are so big these days that I think it would be helpful to give the amount in pounds. Also, this recipe doesn’t indicate whether the chicken should be cubed or shredded. Ingredients sound good. Guess I’ll have to experiment.


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