Ingredients
Scale
- 2 lbs cooked chicken, shredded
- 6 cups chicken broth
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 cup orzo or rice
- 1 onion, chopped
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- In a large pot, sauté onions, carrots, and garlic until tender.
- Add chicken broth and bring to a simmer.
- Stir in cooked chicken and orzo or rice; cook until grains are tender.
- In a bowl, whisk eggs and lemon juice together.
- Gradually add a ladle of hot soup to the egg-lemon mixture, stirring constantly.
- Slowly pour the egg mixture back into the soup, stirring continuously.
- Season with oregano, salt, and pepper; simmer briefly.
- Garnish with chopped parsley before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Ensure eggs are tempered when adding to hot broth to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg