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Greek Lemon Chicken Soup

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A comforting and nourishing soup filled with bright flavors of lemon and tender chicken, perfect for any day.

Ingredients

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  • 1 lb chicken breast
  • 6 cups chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 onion, chopped
  • 1/2 cup orzo pasta
  • 2 eggs
  • 1/4 cup lemon juice
  • Salt and pepper to taste
  • Fresh dill or parsley for garnish

Instructions

  1. Boil the broth: In a large pot, bring the chicken broth to a boil. Add the chicken breast and simmer until cooked, about 20 minutes.
  2. Shred the chicken: Remove the chicken, shred it, and set aside.
  3. Sauté the vegetables: In the same pot, add carrots, celery, and onion. Cook until softened, about 5 minutes.
  4. Cook the orzo: Stir in the orzo and cook until al dente.
  5. Temper the eggs: In a separate bowl, whisk together eggs and lemon juice. Gradually add a ladle of hot broth to the egg mixture to temper it.
  6. Combine the mixtures: Mix the tempered egg mixture back into the pot.
  7. Final touches: Return shredded chicken to the soup, season with salt and pepper, and heat through.
  8. Serve and garnish: Serve hot, garnished with fresh dill or parsley.

Notes

This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://cookingwithmayaa.com/delicious-greek-lemon-chicken-soup/

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