Greek Orzo, Lemon & Chicken Soup

Serves 6


  • 8-10 cups chicken stock
  • 1 cup (8 oz) orzo pasta
  • 1-1½ cups chopped, cooked chicken
  • 4-5 large eggs, lightly beaten
  • juice of 3 lemons (Meyer lemons suggested)
  • zest of 1 lemon (Meyer lemon suggested)
  • 1 lb fresh spinach, chopped
  • kosher salt
  • ground black pepper


  1. Bring chicken stock to a simmer in a large stock pot over high heat
  2. Add the orzo and bring to a boil, then cover and cook, 5 minutes
  3. Add the chicken, then bring back up to boil
  4. Drizzle in the eggs while stirring constantly, and continue stirring until the eggs are cooked and have formed threads
  5. Add lemon juice, lemon zest, spinach, salt & pepper. Cook until spinach wilts, about 30 seconds
  6. Remove from heat & serve