This is the Greek version of chicken noodle soup. It’s easily made vegetarian by omitting the chicken and substituting vegetable broth instead of chicken broth. This quick and easy soup can be on your table in less than 30 minutes!
- 1/2 cup uncooked orzo
- 8 cups chicken broth, low sodium
- 6 eggs
- 6 tablespoons lemon juice
- 1 roasted chicken, shredded (optional)
- lemon juice to garnish
- freshly chopped Italian parsley to garnish