Lemon Chicken  Orzo Soup

A spin off the traditional Greek egg-lemon soup, this lemon chicken orzo soup comes together in under 20 minutes and is great for prepping ahead. Leftovers make a great lunch!

Ingredients:  – 6 cups low-sodium chicken broth – 1 cup orzo (uncooked) – ½ teaspoon salt – ¼ teaspoon pepper – 1 tablespoon cornstarch – ¼ cup lemon juice – 2 large eggs (whisked) – 8 ounces shredded cooked chicken breast (such as rotisserie) – 1 bundle green onions (optional garnish)

Your spoon is waiting.

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