Greek Lemon Chicken & Orzo Soup-The Little Shop of Olive Oils

Greek Lemon Chicken & Orzo Soup

Ingredients:

  • 2 tablespoons Premium Extra Virgin Olive Oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 2 boneless, skinless chicken breasts (about 1 lb.)
  • 1 cup uncooked orzo pasta
  • 3 large eggs
  • Juice of 3 lemons
  • 1 tablespoon lemon zest
  • 2 cups fresh spinach, roughly chopped
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon slices (for garnish)

Instructions:

  • In a large pot, heat the EVOO over medium heat.
  • Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic and cook for another 1-2 minutes, or until fragrant.
  • Add the chicken broth to the pot and bring to a boil.
  • Add the chicken breasts, reduce the heat to medium-low, and let them simmer until they are cooked through, about 15-20 minutes.
  • Once cooked, transfer the chicken breasts to a plate and let them cool. Once cooled, shred the chicken with a fork.
  • Increase the heat to bring the broth back to a boil.
  • Add the orzo pasta to the pot and cook according to the package instructions, or until al dente.
  • In a separate bowl, whisk together the eggs until well beaten.
  • Gradually whisk in the lemon juice until fully combined.
  • Slowly add a ladle of the hot broth to the egg-lemon mixture while continuously whisking (to temper the eggs).
  • Repeat with one or two more ladles of hot broth.
  • Gradually stir the tempered egg-lemon mixture back into the pot with the soup.
  • Add the shredded chicken and lemon zest and stir well.
  • Add the chopped spinach and continue to cook for another 2-3 minutes, until the spinach is wilted.
  • Season with salt and freshly ground black pepper to taste.
  • Garnish with fresh parsley and lemon slices.
  • Serve immediately, preferably with crusty bread on the side.
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8 comments

This is my all time favorite soup. Will try it with the spinach. Could eat this everyday.

Merry Kruse

Has anyone tried freezing this soup? I love it so much that I’d like to double the recipe and freeze some for later.

Laura

The serving size is about 4-6. This one is so good that my serving size is for 2 :-)

The Little Shop of Olive Oils Tracey Wilkinson

What is the serving size and how many servings does this recipe make? TIA.

Donna

Made this yesterday, i absolutely love it. Might be my favorite soup

Joan wernecke

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