Description
A comforting Greek lemon chicken soup with a creamy egg-lemon sauce that warms the soul.
Ingredients
Scale
- 1 lb chicken breast
- 6 cups chicken broth
- 1 cup rice or orzo
- 3 large eggs
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring the chicken broth to a boil in a large pot. Add the chicken breast and cook until no longer pink (approximately 15 minutes). Remove chicken, let cool, and shred it.
- Add rice or orzo to the broth and cook according to package instructions (10-12 minutes).
- In a medium bowl, whisk eggs and lemon juice, tempering with hot broth.
- Stir the tempered egg mixture into the pot slowly, stirring constantly to keep the soup creamy.
- Add shredded chicken, lemon zest, salt, and pepper. Stir until heated through.
- Ladle into bowls and garnish with fresh parsley.
Notes
For best results, use high-quality broth and always temper the eggs to achieve a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 256mg