Greek Lemon Soup

Photo From: Greek Lemon Soup

Photo Credit: Bobbi Misiti


  • 8-12 cups Chicken Bone Broth -- or make a fresh soup with chicken (with bones) and vegetables of your liking
  • 1/2 cup orzo (more to taste if you like)
  • 3 eggs
  • 1-2 juiced lemons -- about a 1/2 cup of juice
  • zest of 1 lemon
  • Salt and Pepper to taste


Bring broth to boil — or if making fresh soup remove the bones, flesh, and vegetables, reserving the meat and any veggies you want to add back in.

With broth boiling add in your orzo to cook for desired time.

While the orzo is cooking, juice and zest your lemons into a measure cup.  Beat your eggs in a bowl until frothy, while still whisking the eggs whisk in the lemon juice and zest.

When your orzo (or rice) is ready turn off the heat and let the soup rest for 1-2 minutes.  You don’t want the soup boiling or your eggs will separate.  

Slowly stir the egg/lemon mixture into your soup.  Add seasonings.  

Traditionally this soup is eaten without the meat, but many add the meat back in and some of the veggies as well.  


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