Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup orzo or rice
- Juice of 2 lemons
- Zest of 1 lemon
- 2 large eggs
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for 1 minute.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken and orzo, reduce heat, and simmer until orzo is cooked.
- In a separate bowl, whisk eggs, lemon juice, and lemon zest.
- Slowly temper the egg mixture into the hot soup, stirring constantly to prevent curdling.
- Season with salt and pepper, garnish with fresh parsley, and serve hot.
Notes
- Use freshly squeezed lemon juice for best flavor.
- For a creamier texture, add a splash of Greek yogurt just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg