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Greek Lemon Chicken Soup

Serves 6 - 8


  • 8 cups chicken stock
  • 3/4 cups of orzo or other rice shaped pasta
  • 1/2 pound of chicken (no skin or bones) which has been shredded or thinly sliced
  • 3 eggs
  • 1/3 cup of lemon juice
  • 1 tablespoon of lemon zest.
  • Salt and white pepper
  • 2 tablespoons chopped parsley


Add the pasta to boiling stock. Reduce heat and add chicken about 5 minute before the pasta is tender.

In blender very briefly give the lemon juice and eggs a twirl. Strain 1 to 2 cups of the soup so that it's free of pasta and chicken. Add this strained stock slowly to the moving egg lemon mixture and return this to the soup. This step avoids clumping so that you have smooth suspension, which was once a challenge for the Greek grandma.

Add salt and pepper to taste and garnish with parsley

*Williams–Sonoma Soups 1993 page 80