Description
A delightful and comforting Greek soup made with tender orzo, juicy chicken, and a creamy, tangy egg-lemon broth.
Ingredients
Scale
- 4 cups chicken broth
- 1/2 cup uncooked orzo or rice
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1 to 2 cups cooked chicken, shredded or cubed
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the orzo or rice, reduce heat to medium, and cook until tender, about 8-10 minutes.
- Whisk eggs and lemon juice together in a medium bowl until slightly frothy.
- When the orzo or rice is done, reduce heat to low and ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly.
- Slowly stir the egg-lemon mixture back into the pot with the remaining broth and orzo/rice, and gently stir for about 5 minutes until the soup thickens slightly without boiling.
- Add the cooked chicken to the pot and stir until heated through.
- Season with salt and pepper to taste and serve immediately, garnished with fresh dill or parsley if desired.
Notes
Tempering the eggs is crucial to prevent scrambling. Use freshly squeezed lemon juice for the best flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 1g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 300mg