Description
A comforting Greek lemon chicken soup with a bright, tangy flavor, perfect for wellness and healing.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 2 carrots, diced (optional)
- 8 cups chicken broth
- 1 cup white rice or orzo pasta
- 2 large eggs
- 1 egg yolk
- Juice of 2–3 lemons (about ½ cup)
- 2 cups shredded cooked chicken
- Salt and black pepper, to taste
- Fresh dill or parsley, for garnish
- Optional Add-ins: Spinach or kale, 1 tsp turmeric, quinoa instead of rice
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent. Stir in minced garlic and diced carrots, cooking for an additional 2 minutes until fragrant.
- Pour in the chicken broth and bring it to a boil. Once boiling, add in the rice or orzo pasta. Allow it to cook until tender, which should take around 15 to 20 minutes.
- While the rice or pasta is cooking, whisk the eggs, egg yolk, and lemon juice in a bowl until frothy.
- Slowly ladle some hot broth into the eggs while whisking continuously to temper the mixture.
- Gradually stir the tempered egg-lemon mix back into the pot. Add in the shredded cooked chicken and let it simmer on low heat until everything is warmed through and creamy.
- Finally, season the soup with salt and pepper to your taste and garnish with fresh dill or parsley before serving hot.
Notes
For a gluten-free version, replace rice or orzo with quinoa. Use fresh lemons for better flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 1g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 210mg