03/09/2026
Greek Lemon 🍋 Orzo soup 🍜
This one is my family’s favorite! Always a crowd pleaser. The flavor profile is incredible and there is zero dairy in this! It’s not an easy recipe but if you’re up for a wonderful challenge I highly recommend making this one!
For the soup base:
8 cups chicken broth
1/2 cup freshly squeezed lemon juice
1/2 cup shredded carrot
1/2 cup finely diced onion
1/2 cup minced celery
6 tbsp chicken soup base
1/4 tsp ground white pepper
For thickening:
1/4 cup butter
1/4 cup all-purpose flour
For finishing:
8 egg yolks
1 cup cooked white rice or Orzo
1 cup diced cooked chicken
In a large pot, combine the chicken broth, freshly squeezed lemon juice, shredded carrot, finely diced onion, minced celery, chicken soup base, and ground white pepper.
Bring the mixture to a boil over high heat, then reduce the heat and let it simmer for 15–20 minutes, or until the vegetables are tender.
simmered soup base from Step 1
In a small bowl, mix the margarine and all-purpose flour together until a smooth paste forms.
Gradually stir this mixture into the simmering soup base from Step 1.
Continue cooking and stirring frequently for 8–10 minutes, until the soup thickens slightly.
I like to make sure the roux is well blended to avoid any lumps in the soup.
Beat the egg yolks in a separate bowl until they are pale and creamy.
Slowly ladle a small amount of the hot soup into the yolks, whisking constantly to prevent curdling.
Gradually pour the tempered egg mixture back into the pot with the soup, stirring continuously.
Gently heat the soup through without allowing it to boil, to create a silky texture.