Description
A comforting Greek soup made with chicken, rice or orzo, and a silky lemon-egg mixture that delivers both richness and brightness in every spoonful.
Ingredients
Scale
- 6 cups chicken broth
- 1 cup cooked shredded chicken
- 1/2 cup long-grain rice or orzo
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- Salt to taste
- Black pepper to taste
- 1 tbsp olive oil (optional)
- Fresh dill or parsley for garnish (optional)
Instructions
- In a large pot, bring the chicken broth to a gentle boil over medium heat.
- Add the rice or orzo and cook until tender, about 15–20 minutes.
- Lower the heat to a simmer and stir in the cooked shredded chicken.
- In a separate bowl, whisk the eggs and lemon juice together until smooth.
- Temper the egg-lemon mixture by slowly adding a ladle of hot broth while whisking constantly.
- Gradually pour the tempered mixture back into the soup pot, stirring gently to avoid curdling.
- Simmer the soup for another 5 minutes, stirring occasionally. Do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh dill or parsley and a drizzle of olive oil if desired.
Notes
- Use cauliflower rice for a low-carb version.
- Add finely chopped carrots or celery for more texture and nutrients.
- Substitute turkey or lamb for a twist on the classic.
- A dash of garlic or onion powder can enhance the depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 1g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 120mg