Total Time

30 min


10 min


20 min





Looking for a warm-weather soup that’s hearty yet fresh? Our take on a classic lemon-infused Greek dish ticks all the boxes.


Calorie controlled cooking spray

4 spray(s)


1 small, finely diced

Chicken stock cube(s)

2 cube(s), to make 1 litre

Merchant Gourmet Orzo (Rice-shaped Pasta)

100 g

Chicken breast, skinless, grilled

200 g

Egg, whole, raw

3 medium, raw


2 zest(s) of 1, zest, grated

Lemon Juice, Fresh

4 tablespoons


80 g

Dill, Fresh

20 g, fronds, picked


  1. Mist a large pan with cooking spray and fry the onion over a medium-high heat for 5-6 minutes until softened.
  2. Reserve 200ml of the stock, then add the remainder to the pan and bring to the boil. Add the orzo, then reduce the heat and simmer for 7 minutes until al dente. Stir in the chicken and cook for 2 minutes until heated through.
  3. Meanwhile, whisk the eggs in a large bowl for 2 minutes until frothy. Slowly pour in the lemon juice while whisking, then very gradually add the reserved stock, whisking constantly.
  4. Pour the egg mixture into the soup and stir to combine. Cook for 2-3 minutes on a low heat until the soup is thickened. Stir in the spinach and cook for 1 minute until wilted.
  5. Ladle the soup into bowls, season to taste then serve garnished with the dill and lemon zest.


You could serve this with a 60g wholemeal pitta bread per person,


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