Greek Lemon Chicken Soup

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Rich, Old World taste comes alive thanks to a swirl of egg and lemon in this chicken-orzo soup that will have you reaching for a second (or third?) serving of Sister Schubert’s^® Wheat Dinner Yeast Rolls.

READY In

20 Minutes

PREP TIME

10 Minutes

COOK TIME

10 Minutes

SERVES

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Ingredients

4 cups chicken broth

3 large eggs

Juice of 2 lemons

1/4 cup chopped dill, loosely packed

1 1/2 cups cooked orzo (or rice)

1 1/2 cups shredded chicken

Salt and pepper

Sister Schubert’s® Wheat Dinner Yeast Rolls

Directions

Step 1:

Whisk eggs, lemon juice and dill in mixing bowl.

Step 2:

Bring chicken broth to simmer in medium pot. Pour 1 cup of simmering broth into egg-lemon mixture and whisk for 1 to 2 minutes until well combined (keep rest of broth on simmer).

Step 3:

Add egg-lemon mixture to pot of simmering chicken broth.

Step 4:

Add orzo (or rice).

Step 5:

Add chicken.

Step 6:

Season with salt and pepper.

Step 7:

Ladle into bowls. Serve with rolls.