Description
A cozy bowl of Greek Lemon Chicken Soup that combines creamy textures with vibrant lemon and hearty vegetables, perfect for comforting meals.
Ingredients
Scale
- 1 lb chicken breast
- 8 cups chicken broth
- 1 cup orzo pasta
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 eggs
- 1/4 cup lemon juice
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- In a large pot, combine the chicken broth, chicken breast, carrots, celery, onion, and garlic. Bring to a boil.
- Reduce heat and let simmer for about 20 minutes or until the chicken is cooked through. Remove the chicken, shred it, and set aside.
- Add orzo to the pot and cook according to package instructions until tender and al dente.
- In a bowl, whisk together the eggs and lemon juice. Slowly add a cup of hot broth from the soup to the egg mixture, whisking continuously to temper the eggs.
- Stir the egg mixture back into the soup, creating a rich, creamy texture.
- Return the shredded chicken to the pot, season with salt and pepper, and garnish with fresh dill or parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days, keeping the orzo separate to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 230mg