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Greek Lemon Chicken Soup

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A warm, tangy bowl of Greek Lemon Chicken Soup made with chicken broth, orzo, eggs, and fresh dill for a comforting meal.

Ingredients

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  • 6 cups chicken broth
  • 1 cup cooked shredded chicken
  • 1/2 cup orzo pasta
  • 3 eggs
  • 3 tablespoons fresh dill, chopped
  • 1/2 cup fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. In a large pot, bring the chicken broth to a gentle simmer over medium heat.
  2. Add the orzo pasta to the simmering broth and cook according to package instructions until al dente, usually around 8 to 10 minutes.
  3. In a mixing bowl, whisk together the eggs and lemon juice until well combined.
  4. Slowly pour 1 cup of hot broth into the egg mixture while whisking constantly to temper the eggs.
  5. Gradually pour the egg mixture back into the pot with the broth while stirring continuously.
  6. Add the cooked, shredded chicken to the pot and simmer for an additional 5 minutes.
  7. Stir in the fresh dill and season with salt and pepper to taste.
  8. Serve the Greek lemon chicken soup hot, garnished with extra dill if desired.

Notes

For added flavor, consider adding a bay leaf while simmering the broth. Use dried dill if fresh is unavailable, but reduce the quantity.

Nutrition

Find it online: https://lunarecipez.com/greek-lemon-chicken-soup-2/

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