Lemon Chicken Soup

You will need: 3 eggs, 1 medium onion chopped, 2 medium carrots chopped, 4 tablespoons lemon juice, 1/2 cup orzo or rice, 2 tablespoons olive oil


  • In a soup pot, heat 2 tbsp of olive oil
  • Add chopped onion and carrot
  • Cook for about 7 minutes, until carrots are tender onion is translucent
  • Add the orzo or rice
  • Sauté orzo with carrots and onion for 2 minutes
  • I used homemade chicken stock, run 7 cups of stock through a fine mesh strainer
  • 2 chicken breasts deboned and cut in small pieces (I used chicken that has been cooked, you MUST cook it before making this soup!)
  • Add chicken stock to the pot
  • Give it a good mix to make sure the orzo or rice doesn’t stick to the bottom to the pot
  • Time to add the chicken
  • Mix again and bring the soup to a boil
  • Reduce heat to a simmer and cook for 10 minutes or until orzo or rice are cooked through
  • While the soup is simmering, prepare the egg and lemon juice mix
  • Beat the eggs together very well, until frothy
  • Add lemon juice
  • Mix lemon juice well with eggs
  • Time to temper the eggs with hot soup
  • Add 2 ladles of hot soup to the eggs, one at a time, while mixing vigorously
  • Mix until you get a smooth silky consistency
  • Time to add the egg lemon mixture to the soup. This will thicken the soup and give it a very rich silky texture
  • Mix and cook the soup for 3 more minutes. Adjust salt and pepper to your taste and add more lemon juice if you like
  • You can add fresh dill to the soup or as a garnish with a few slices of fresh lemon
  • Enjoy!