Yield: 8
Greek Lemon & Chicken Soup
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- 2 boneless skinless chicken breasts, cooked
- 6 cups chicken broth
- ½ tsp fresh thyme leaves
- 1 bay leaf
- 1 cup dried orzo
- 2 large eggs
- ¼ cup lemon juice
- 2 tbsp fresh parsley
Instructions
- In a large soup pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery. Cook until they become tender, about 3 to 4 minutes. Add the chicken broth, bay leaf, thyme, and chicken. Bring the mixture to a boil and add the orzo. Simmer over medium heat, stirring occasionally, until the orzo is cooked, about 12 to 15 minutes.
- Meanwhile, in a small bowl, whisk together the eggs and lemon juice. Slowly add one cup of the hot soup broth to the egg mixture, whisking constantly. Add the mixture back into the soup pot and simmer on low heat for another 5 minutes. Stir in fresh parsley and season with salt and pepper.
- Serve immediately or store in the refrigerator for up to 3 days.
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