This low sodium chicken soup with lemon and orzo recipe is a delicious traditional Greek lemon chicken soup made with orzo pasta and less salt. It's creamy, lemony, and makes a fantastic lunch or dinner.
1whole cooked chickencooked, meat shredded from bone
32ouncesno-salt-added chicken stock
32ouncesno-salt-added chicken bone broth
1cuporzo
2lemons
3eggs
½cupfresh parsleychopped
Fresh Pepper to taste
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Instructions
Prep the Chicken: Remove the meat from the cooked chicken, and shred with a fork or knife. I use both light and dark meat. Add the shredded chicken to a large soup pot.
Add the no-salt-added chicken stock and bone broth to the pot, and bring to a boil.
Once the stock is boiling, add the orzo pasta.
When the orzo is almost finished cooking (about 8 minutes after adding to the pot), start the egg and lemon mixture.
In a separate bowl, crack the eggs and whisk well with a hand mixer or with a fork until frothy. Add the juice of two lemons to the egg mixture and continue to mix for another minute.
Slowly whisk a ladle of the hot soup stock into the egg mixture. Add a second and third ladle of stock until the egg mixture until well combined.
Slowly pour the egg mixture into the soup pot, and stir until the broth is creamy.
Add fresh cracked black pepper and fresh parsley. Taste, and add more lemon or pepper as needed.
Notes
Note: if you use a pre-cooked rotisserie chicken, check for the amount of sodium in the meat, as it could be seasoned with salt or added preservatives.
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*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
Keyword low salt chicken soup, low sodium avgolemono soup, low sodium chicken lemon orzo soup, low sodium chicken soup, low sodium creamy chicken soup, no salt added chicken soup
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