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Greek Lemon Soup

Name: Greek Lemon Soup
Prep time: 20

(35 votes, average: 3.86 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

Greek Lemon Soup or Avgolemonosoup is simple, light, and nourishing. It’s a soothing perfection to eat on the down days during cancer treatment. It’s a sunnier, slightly exotic version of the chicken noodle soup...

7 cups chicken stock
1 cup orzo pasta
3 eggs
Juice of 1 large lemon
Salt and ground black pepper
Lemon slices, to garnish

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Nutrition Facts

Calories

304 cals

Fat

9 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g

Carbohydrates

37 g

Sugar

8 g

Fiber

2 g

Protein

19 g

Sodium

1158 mg

Directions

In a large pot, bring the stock to a boil. Add the orzo and cook for five minutes. Turn off the heat.
In a medium bowl, beat the eggs until frothy, then add the lemon juice and one tablespoon of cold water. Very slowly stir in a ladleful of the hot chicken stock, then add one or two more. With the heat still off, add the egg mixture to the pot and stir well. (See Ann''s Tip)
Season with salt and pepper and serve immediately, garnished with lemon slices and fresh herbs.

Chef Tips

Be sure not to let the soup boil after the eggs have been added, or the liquid will curdle. Same goes for heating leftovers–reheat very slowly and carefully over low heat.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.