December 17, 2017


  • 8 oz or 224g chicken breast
  • 2 Large Eggs
  • 2 oz or 56g Dry Orzo pasta *rice may be used as a substitute
  • 4 cups or 480ml Low Sodium Chicken Broth
  • 4 tbsp Lemon juice (freshly squeezed)
  • Salt and Pepper to taste


  • Pour Chicken Broth into a large pot and set heat to Medium High
  • Place chicken breasts into pot of broth, cover with lid and boil for 8-10 minutes until cooked through
  • Turn heat to medium and remove chicken breasts. Shred with forks and set aside
  • Pour Orzo into the pot of broth and cover with lid  *The orzo takes 9 min to cook so it will be done once all ingredients have been combined
  • Using a small bowl, beat eggs and set aside
  • Squeeze 4 tbsp of lemon juice into a cup. Slowly pour lemon juice into the eggs while whisking to avoid curdling the eggs
  • Add the shredded chicken to pot of orzo and broth. Add one ladle of soup into egg mixture to warm (do this 3-4 times) before adding the eggs into the pot of soup. This will prevent the eggs from scrambling!
  • Stir the soup to combine all ingredients and add salt and pepper to taste as well as any fresh or dried herbs you like such as oregano or parsley

*I like to cook addtional chicken breasts with Greek seasoning and garlic in a pan and add pieces of the chicken to my soup as well as additional squeezes of lemon juice.

Nutrition Facts
Serving Size 235g
Servings Per Container 4

Amount Per Serving
Calories 165 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat g
Cholesterol mg 0%
Sodium 650mg 27%
Total Carbohydrate 13g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 20g 40%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


*brands and choice of ingredients may alter calories and macros. Nutrition label facts have been rounded to the nearest calories and grams.