Lemon Chicken Soup

This delicious soup and a cozy fire are the perfect pair to combat those cold winter evenings.  Go ahead and add a few more veggies for even more of a nutrient boost!


5 cups chicken broth
1 whole egg plus 2 yolks
2 cups shredded rotisserie chicken, cooked
Juice of 3 Homegrown Organic lemons, plus extra for serving
½ cup of orzo pasta, cooked
½ cup Organic carrots, chopped
Salt to taste
Fresh ground pepper to taste
¼ tsp of Fresh thyme


On stovetop in large dutch oven or pot, heat up the chicken broth and pour in raw carrots. Cook carrots until they are tender, approx. 10-15 mins in a slow boil. Add shredded chicken, orzo pasta, salt, pepper, and thyme and simmer until chicken is hot, approx. 5-7 mins. In a blender, combine thoroughly eggs and lemon juice. Place the blended egg-lemon mixture a separate bowl. Take 1 cup of hot broth from the stovetop and slowly pour the broth into the egg-lemon mixture, whisking the whole time to make sure the eggs are tempered and do not curdle. When this mixture is well blended, slowly pour into the main sauce pot and continue to whisk until the soup has begun to thicken. Serve hot with extra servings of lemon and pita triangles. If you need to reheat, be sure to do so slowly on the stovetop to again, prevent any curdling with the eggs.

One Comment

  • julie thomas says:

    Wow, great recipes….
    I purchase a bag of your Minneolas and they were the best fresh fruit Ive had in a long time…
    This website with recipes is fabulous…
    Thank you for such great healthy inspirations… Your lemon chicken soup recipe is great.
    I make a similar soup with chicken broth made with just salt and basil…… then to make the bowl I heat a few cups of broth with fresh spinach , add dollops of soft cooked scrambled eggs… and top with parmesan
    This is a quick version of Italian wedding soup

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