Warm Up With This Greek Egg Lemon Soup

4:00 PM


No matter where I look, it seems as though everyone is coming down with some sort of illness.  While the traditional chicken noodle soup is often the first food-related fix for those under the weather, it can get old fast.  Luckily, there's another option with the same healthy chicken broth, filling protein and warming properties. 

Enter this Greek Egg Lemon Soup. Not only is super simple to make, but it's full of vitamin C to help you move past your cold.  Give it a try tonight, and let me know your thoughts.


    Greek Egg Lemon Soup
    Serves: 2

    4 Cups Chicken Broth
    1/4 Cup Uncooked Orzo 

    3 Eggs
    Juice of 1-2 Large Lemons
    Salt and Pepper to Taste


    1. In a large saucepan, bring the broth to a boil.
    2. Add the orzo, and cook until tender or about 8 minutes. Season with the salt and pepper and remove from heat.
    3. While the orzo cooks, in a medium bowl, whisk together the eggs and lemon juice until smooth.
    4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
    5. Add the mixture back to the saucepan. Stir until the soup becomes opaque and thickens as the eggs cook. Gently reheat soup on medium low but do not allow to boil.  Add more salt and pepper, if desired, serve and enjoy.

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