Description
A comforting Greek soup with velvety texture and zesty lemon flavor, perfect for warming you up any time of the day.
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, stir occasionally, and reduce the heat to medium. Cook until tender, about 8-10 minutes.
- Whisk the eggs and lemon juice together in a medium bowl until well combined and slightly frothy.
- When orzo/rice is done, reduce heat to low. Gradually ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly.
- Stir the egg-lemon mixture back into the pot with the remaining broth and orzo/rice. Stir gently for about 5 minutes until the soup thickens slightly, without boiling.
- Add the cooked chicken and stir until heated through.
- Season with salt and pepper to taste, serve immediately garnished with dill or parsley if desired.
Notes
For best results, use fresh ingredients and temper the eggs slowly. This recipe is gluten-free if you use gluten-free pasta or rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg