Greek lemon chicken orzo soup is a classic dish that has been enjoyed for centuries. It is a popular soup in Greece, and it ...

This soup is creamy with a nice citrus zing thanks to plenty of lemon zest and juice. Tender chicken, eggs and orzo pasta also make this soup filling, so you can enjoy a hearty bowl for lunch or ...

This vibrant soup ... the orzo is fully cooked and the greens have wilted. Turn the heat right down, then pour in the cream and stir well. Simmer gently for 2 minutes then stir in the lemon ...

This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply ...

Whether you're making a classic chicken noodle, switching things up with orzo pasta ... nothing will improve your chicken soup like a few glugs of lemon juice. As celebrity chef Samin Nosrat ...

Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm. While orzo cooks, melt 1 ...

In another bowl, mix the egg yolks and lemon juice together until combined. When the orzo or rice is cooked ... Keep the heat very low. The soup will thicken as the egg cooks.

Return the pan to low and cook, stirring constantly, until the soup is warm and lightly thickened, 2 to 4 minutes; do not allow the soup to simmer. Off heat, taste and season with salt and pepper.