Description
A traditional Greek soup made with chicken, lemon, and eggs.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 8 cups chicken broth
- 1 cup uncooked orzo pasta
- 3 large eggs
- 1/2 cup fresh lemon juice
- Salt to taste
- Pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, place the chicken and cover with chicken broth. Bring to a boil.
- Reduce heat and simmer until chicken is cooked through, about 1 hour.
- Remove chicken, let cool, and shred the meat.
- Add orzo pasta to the broth and cook until tender.
- In a bowl, whisk together eggs and lemon juice.
- Slowly add a ladle of hot broth to the egg mixture, whisking constantly.
- Gradually stir the egg mixture back into the pot.
- Add shredded chicken and season with salt and pepper.
- Garnish with chopped parsley before serving.
Notes
- Use fresh lemon juice for best flavor.
- Adjust the thickness of the soup by adding more or less broth.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg