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

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

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