Description
A cozy Greek soup made with chicken broth, eggs, and lemon, delivering a creamy taste without any dairy.
Ingredients
Units
Scale
For the Soup
- 6 cups chicken broth (Homemade is best, but boxed works.)
- 1 cup orzo or rice (Orzo gives a slightly chewy bite.)
- 2 cups shredded chicken (Poached, rotisserie, or leftover works well.)
- 2 large eggs (Use fresh, whole eggs.)
- 1/2 cup fresh lemon juice (Freshly squeezed for best flavor.)
- to taste salt and pepper (Adjust according to preference.)
- optional dill, parsley, or oregano (Add for extra flavor.)
Instructions
Preparation
- Bring chicken broth to a gentle simmer in a large pot.
- Add orzo and cook until just tender.
- Stir in shredded chicken and let it warm through.
- In a bowl, whisk eggs until smooth, then whisk in fresh lemon juice.
- Temper the egg mixture by slowly adding hot broth while whisking until warmed.
- Turn the heat to low and stir the egg mixture back into the pot, ensuring it does not boil.
- Season with salt and pepper to taste.
Notes
Store leftovers in the fridge for up to 3-4 days. The soup may thicken, so add broth when reheating. Avoid boiling after adding the egg mixture to prevent scrambling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Soup
- Cuisine: Greek
Nutrition
- Calories: 250
- Sugar: 1
- Sodium: 500
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 1
- Protein: 20
