Lemon Chicken Soup

So I was talking to a friend and for some reason Greek food came up. He mentioned this recipe and I was intrigued. So I turned to my friend Google and looked up several versions before deciding on this one. I’d say the only change I made was to up the garlic and ditch the spinach. Don’t get me wrong, I love spinach, but not in my soup. And I almost always have shredded chicken in the freezer, left over from rotisserie chicken usually. Really the only thing I had to go out and buy was the orzo pasta.  It turned out delicious and was super easy to make. Enjoy!

Lemon Chicken Soup

  • 1 tbsp. olive oil
  • 3 carrots, peeled and diced (about 1 cup)
  • 1/2 yellow onion, diced
  • 5-8 cloves of garlic, diced
  • 8 cups of chicken stock
  • 1 cup orzo pasta
  • 2-3 cups of shredded chicken
  • 3 eggs, beaten
  • 2 lemons, juiced (about 1/2 cup)
  • 1 tsp salt (or to taste)
  • 1 tsp black pepper (or to taste)
  • 1 package of fresh dill, finely chopped


I used my Instant Pot for this but if you don’t have one you can just a regular soup pot. On medium heat, or the sauté mode for the Instant Pot, cook the carrots, onion, and garlic in the olive oil with about half the salt for about 10 minutes or until softened. Be careful not to burn the garlic. Once softened, add the chicken stock and bring to a simmer. Add in the orzo and cook for another 2-3 minutes. Add in the chicken (if it’s frozen even better).

Now beat together the eggs and lemon juice. Add a ladle full of the chicken stock mixture at a time, beating it into the egg lemon mixture. The idea here is to slowly bring the egg mixture up to temperature before adding it into the soup. This will prevent the eggs from scrambling and you’ll have a silky, creamy soup base. Once you’ve incorporated 4-5 ladle full pour it into the soup while slowly stirring. Add salt & pepper to taste. Add in the dill and cook for another 10 minutes or until the orzo is completely cooked.

This soup reheats very well but you may need to add a little more stock or water as the orzo can soak up a lot of moisture.

Butternut Squash Soup

You know I really love a recipe that is short and simple, just a few ingredients and you’re good to go. This is one of those, super simple to make and doesn’t take a lot of time. Well except for the roasting part. This is a savory soup as opposed to one on the sweet side, the crushed red chili gives it a subtle kick. The longer you let it cook the better the flavor. So you can make it quickly and eat it right away, make it in advance, or make it in a slow cooker. Again I love to use my Instant Pot 6 Qt .  It can also be made vegetarian if you use vegetable stock instead of chicken. Enjoy!


Butternut Squash Soup

  • 1 medium size butternut squash
  • 2 cups chicken stock
  • 2 cups half and half
  • 1 tsp crushed red chili pepper flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • olive oil


Cut the squash in half and seed it. Rub the cut side with olive oil and lightly salt it. Place it on a cookie sheet, cut side up and roast at 400 degrees until tender (about an hour). Cool.

Scoop out the cooked squash using a spoon and place in a blender with the chick stock. Puree until smooth. Place the puree in a pot and add the half & half, chili flakes, onion and garlic powder, salt, and pepper. Heat on medium until hot, about 20 minutes.

Rainy Day Potato soup

So unlike the last recipe, which was fairly healthy, this one is not. But hey, sometimes you need something rich and comforting. I grew up with my mom making this all the time for us. I’ve updated it a little but otherwise it’s pretty much the same as she’d make it. You can use what ever potatoes you have on hand and as many as you like. I chose 1 pound because it struck a good balance, for me, between being to soupy and too much potato; but you can add as many or as little as you like and it will still work. Enjoy!


Potato Soup

  • 1 lbs potatoes (I like the little golden yellow ones)
  • 3 slices bacon
  • 1 small yellow onion (I like sweet)
  • 1 clove garlic
  • 2 Tbsp olive oil
  • 2 Tbsp butter (plus 1 Tbsp optional)
  • 1 Tbsp flour
  • 3 cups chicken stock
  • 2 cups milk (or cream)


Slice the bacon into bite size bits, about 1/16th of an inch. Add to a pot with 2 tbsp of olive oil. Brown over medium-high heat until the bacon renders somewhat.
What does render mean? When it’s nice and oily, more so than when you put it in. That means the bacon has released some of it’s fat.
Once the bacon is browned add the potato’s and cook for another 3 minutes, stirring so they don’t stick. Add onion and garlic and cook for another 2 minutes, again stirring.
Remove it all from the pot and add the 2 tbsp of butter and melt it. Once it’s melted add the flour, stirring constantly with a whisk. After 2 minutes it should be good. Slowly add the chicken stock stirring constantly. Once incorporated, add everything back in and bring it up to a boil. Once it’s boiling turn it down to low and simmer for about 15 minutes or until the potato’s are tender.
Why do this? It makes the soup a little thicker, which I like. Not as thick as some clam chowders but still thicker than how my mom would make it.
Add the milk, or in my case cream, and bring back up to a simmer. This is the point where you want to taste to see if it needs salt, I’ve never had to add any as the bacon is enough. Add pepper to taste.
Once it’s hot, it’s ready to serve. I like to add a tbsp of butter as a finish, it had a nice flavor right at the end.