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Summer Soup: Lemon Chicken Soup

My Lemon Chicken Summer Soup

  • Author: Marie Bostwick


  • Heat olive oil in heavy-bottomed pot over medium heat. Add carrots and onions. Cook 3 to 5 minutes. Add garlic. Cook an additional minute.
  • Add chicken broth to pot. Increase heat until soup is boiling, then lower to a simmer. Add orzo. Simmer for about 10 minutes or until orzo is cooked.
  • Add cooked chicken, lemon zest, lemon juice, dill, salt, pepper, and greens to the pot. Simmer until the greens are just wilted, 3 to 4 minutes. Remove the soup pot from heat.
  • In a separate bowl, beat two eggs. Add a tablespoon of the soup broth to the eggs and whisk to combine.  Keep adding the broth as above, one tablespoon at a time, until the egg/broth mixture is warm. Pour the warmed egg/broth mixture into the soup pot and stir to slightly thicken the broth.
  • Adjust salt and pepper according to taste and serve.


  • 8 cups chicken stock or broth (homemade is best!)
  • 3 cups cooked chicken
  • 1 ½ cups diced carrots
  • 1 bunch sliced green onions, white and green part
  • 6 to 10 large leaves of fresh greens, sliced (spinach, chard, kale, collard, or other greens)
  • 2 cloves garlic, minced
  • 1 cup uncooked orzo (whole wheat or white)
  • 2 large fresh lemons (use zest and juice)
  • 1 T dried dill (double the amount if using fresh)
  • 2 eggs
  • 1 T olive oil
  • 1 ½ tsp salt
  • ½ tsp fresh ground pepper