Total Time
1hr 25mins
Prep 1 hr
Cook 25 mins

Ellie Krieger, The Food You Crave. 1 ½ cup serving = 280 calories

Ingredients Nutrition


  1. Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside.
  2. Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes.
  3. Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
  4. Decrease heat to low to keep the soup hot, but not boiling.
  5. Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
  6. In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg mixture, whisking all the while.
  7. Add the mixture to the soup, stirring well until the soup is thickened.
  8. Do not let the soup come to a boil; add in cooked chicken; season to taste with salt and pepper; serve.
Most Helpful

I love this soup, I put a little soup base in for extra flavor, it is easy and my customers LOVE it! The orzo stays much better than rice. Great flavor, Great soup!

Aunt Lynnie April 04, 2012

I loved it! Will add a little more lemon next time.

plutodrive May 24, 2011

Great chicken soup. Loved how thick and nice it was. The slight lemon flavor and orzo really added to the soup.

adopt a greyhound October 08, 2010