Description
A comforting and zesty Greek chicken soup made with tender chicken, orzo pasta, and a bright lemon flavor. Perfect for a light yet hearty meal.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth
- 3/4 cup orzo pasta
- 2 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Cook until vegetables are soft, about 5 minutes.
- Add chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 20 minutes.
- Remove chicken from the pot, shred it using two forks, and set aside.
- Stir in orzo and cook until al dente, about 8-10 minutes.
- In a small bowl, whisk together eggs and lemon juice.
- Slowly add 1 cup of hot broth to the egg-lemon mixture, whisking constantly to temper the eggs.
- Gradually stir the tempered mixture back into the soup, stirring constantly. Do not let the soup boil.
- Return the shredded chicken to the pot and heat through.
- Season with salt and pepper to taste.
- Garnish with fresh dill or parsley if desired, and serve warm.
Notes
- Tempering the eggs prevents them from curdling when added to the soup.
- You can use rotisserie chicken to save time.
- For extra lemon flavor, add a bit of lemon zest.