Greek Lemon and Orzo Soup


  • 8 cups chicken broth (64 ounces)
  • One 2-inch strip lemon peel and juice of 1 large lemon
  • 1 bay leaf
  • A pinch of saffron or saffron powder
  • 1/2 cup orzo
  • 2 large eggs plus 3 large yolks
  • 2 drops hot sauce
  • A couple generous handfuls of flat leaf parsley, chopped
  • Salt and freshly ground pepper
  • Pita chips (any flavor), for serving


In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil. Stir in the orzo and boil for 5 minutes. Cover, remove the pan from the heat and let the orzo steep for 5 minutes. Discard the lemon peel and bay leaf.

In a bowl, whisk the eggs and egg yolks, lemon juice and hot sauce. Whisk in 1/2 cup soup to temper the eggs, then whisk the egg mixture into the soup. Cook on low heat, whisking, for 5 minutes. Stir in the parsley; season with salt and pepper. Serve with pita chips. 

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