Lemony Greek Chicken Soup


“Yia Sou!”

Which means greetings and good health to you, for those who see the letters above and say it’s all Greek to me, well you would be exactly right, because it is.  Why not speak Greek when eating an inspired Greek dish, unfortunately my depth of the Greek language is very shallow and mostly its also all Greek to me.

Anywhoo, I hope this greeting finds you well and possibly at a moment when you just were wondering what to make for dinner.

“Would you like to eat something really healthy? Yes, of course, but can it be really tasty and filling if its soo healthy, plus it’s probably going to take a long time and I’ve got socks to fold. “If you’ve got 30 minutes it will blow your socks away.”

Ok, therapy sessions are still happening as can be seen above from the conversation with uh, myself. But this is a great recipe that you have to make, kind of like a chicken noodle soup, but with orzo, spinach and wonderful lemon cream base. And healthy? Hello…3 eggs of power packing protein, 3 cups of spinach, 3 carrots, 3 cups of chicken its delisshhh. And, as I mentioned very quick. Serve with maybe bread or salad, I made a parmesan cheese crisps, which were bomb.

Do give it a try and have a great new day tomorrow, and thanks as always for reading, or as they say in Greece, “Efharisto.”


  • 1 tablespoon olive oil
  • 3/4 cup cubed carrot
  • 1/2 cup chopped yellow onion
  • 2 teaspoons minced fresh garlic
  • 3/4 teaspoon crushed red pepper
  • 6 cups unsalted chicken stock
  • 1/2 cup uncooked whole-wheat orzo
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 3 cups shredded rotisserie chicken
  • 3 cups chopped baby spinach
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons chopped fresh dill

    How to Make It

    Step 1

    Heat oil in a Dutch oven over medium-high. Add carrot and onion; cook, stirring often, until vegetables are softened, 3 to 4 minutes. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.

    Step 2

    Add stock to Dutch oven; increase heat to high, and bring stock to a boil. Add orzo, and cook, uncovered, until orzo is al dente, about 6 minutes.

    Step 3

    Meanwhile, whisk together eggs and lemon juice in a medium bowl until frothy. Once orzo has cooked 6 minutes, carefully remove 1 cup boiling stock from Dutch oven. Gradually add hot stock to egg–lemon juice mixture, whisking constantly to temper the eggs, about 1 minute. Pour egg mixture back into Dutch oven, and stir to combine.

    Step 4

    Reduce heat to medium-low; stir in chicken, spinach, salt, and pepper. Cook, stirring constantly, until spinach wilts, about 1 minute. Divide soup among 6 bowls; sprinkle servings evenly with dill.



Cheese Crisps Recipe – courtesy of Giada De Laurentiis


1/2 cup of grated parmesan cheese (not powdered)


  1. Preheat oven to 400 degrees F.
  2. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
  3. Bake for 3 to 5 minutes or until golden and crisp. Cool.




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