Ingredients
Equipment
Method
Step-by-Step Instructions for Greek Lemon Chicken Soup
- In a large pot, bring 6 cups of chicken broth to a gentle simmer over medium heat.
- Add 1 cup of orzo pasta to the pot and cook for about 8-10 minutes until al dente.
- Whisk together 2 large eggs and 1/3 cup of fresh lemon juice in a mixing bowl until smooth and creamy.
- Slowly pour 1 cup of the hot broth into the egg-lemon mixture while constantly whisking.
- Pour the tempered egg mixture back into the pot, stirring continuously.
- Stir in 2 cups of cooked shredded chicken and allow to simmer for 5 minutes.
- Stir in 2 tablespoons of chopped fresh dill and season with salt and pepper to taste.
Nutrition
Notes
This soup freezes beautifully! Store leftovers in airtight containers for a quick and cozy meal on busy days.