Description
A delicious and quick recipe for Greek Lemon Chicken Soup, infused with fresh lemon and hearty ingredients.
Ingredients
Scale
- 4 cups chicken stock
- 1 cup shredded rotisserie chicken
- 1/2 cup small pasta (like ditalini)
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Chopped fresh dill for garnish
Instructions
- Begin by heating the chicken stock in a large saucepan over medium heat until it reaches a gentle simmer.
- Add the chopped onion, carrots, and celery to the pot, allowing them to soften for about 5 minutes.
- Incorporate the crushed garlic and small pasta into the mixture, cooking for an additional 8-10 minutes until the pasta is tender yet firm.
- In a mixing bowl, vigorously whisk together the eggs and lemon juice until the mixture is smooth and well blended.
- To temper the eggs, slowly ladle a small amount of the hot soup broth into the egg mixture while whisking continuously.
- Once tempered, gradually pour the egg mixture back into the soup pot, stirring gently to ensure the eggs do not curdle.
- Fold in the shredded chicken, dried thyme, salt, and pepper, allowing the soup to heat through for an additional 2-3 minutes.
- Remove from heat and sprinkle with fresh dill before serving for a burst of flavor.
Notes
- For added richness, consider mixing in 1/2 cup of coconut milk just before serving.
- For a gluten-free alternative, swap the small pasta with rice or a gluten-free pasta option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg