Description
A quick and tasty Greek lemon chicken soup that is perfect for a comforting meal.
Ingredients
Scale
- 4 cups chicken broth
- 1 cup cooked, shredded chicken
- 1/2 cup orzo pasta
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 large celery stalks, diced
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the chicken broth over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables are tender.
- Stir in the minced garlic and dried oregano, cooking for an additional 1-2 minutes until fragrant.
- Add the orzo pasta to the pot and cook according to package instructions, usually about 8-10 minutes, until al dente.
- While the orzo is cooking, whisk together the eggs and lemon juice in a separate bowl until well combined.
- Once the orzo is cooked, reduce the heat to low. Gradually ladle about 1 cup of the hot broth into the egg and lemon mixture, whisking constantly to temper the eggs.
- Slowly pour the tempered egg mixture back into the pot, stirring continuously to avoid curdling.
- Add the shredded chicken and season with salt and pepper to taste. Heat through for another 2-3 minutes, then remove from heat.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier soup, add 1/2 cup of heavy cream just before serving.
- To make it a vegetarian option, substitute the chicken with chickpeas and use vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 150mg