4 cups chicken broth
2 bay leaves
2 garlic cloves
1 cup orzo or rice
1/3 cup freshly squeezed lemon juice
2 large eggs
meat from 1 rotisserie chicken
parsley to garnish


1. Prep Your Ingredients

The only prep you need to do for this recipe is to dice the garlic cloves, squeeze the lemons, and shred your chicken from your rotisserie chicken!


1. Make your Greek lemon soup!

Put the chicken broth in a stock pot. Add your bay leaves and minced garlic and let this come to a boil. Once boiling, add your orzo (or rice), salt, and pepper. Let your rice or orzo cook until al dente. DON’T let this site for 20 minutes. I would do 10-ish minutes on medium/high heat. We don’t want avgolemono rice, although that is good too!

Once 10 minutes has passed, check your soup and give it a little stir. In a small bowl, whisk your eggs and lemon juice together. SLOWLY add one ladle of broth at a time. You do not want to make scrambled eggs right here. I promise you! Two ladle fulls total. Then add this back into your soup.

Stir it all together, and then serve immediately! Garnish with fresh parsley if you’re a fun person!

Disclaimer- this will probably turn into avgolemono rice in your fridge. That’s ok! Just add a bit of water to perk it back up when you heat it back up for lunch the next day.