Description
A cozy and refreshing Greek classic made with chicken broth, fresh lemon juice, silky eggs, and rice or orzo for a creamy texture without cream.
Ingredients
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1/2 cup rice or orzo
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tbsp olive oil (optional)
- Salt & pepper, to taste
- Fresh parsley or dill, for garnish (optional)
Instructions
- Bring chicken broth to a gentle simmer.
- Add rice or orzo and cook until tender.
- In a bowl, whisk eggs with lemon juice until smooth.
- Slowly ladle 1 cup of hot broth into the egg-lemon mixture while whisking constantly to temper.
- Gradually pour the tempered egg mixture back into the pot, stirring continuously.
- Remove from heat immediately to prevent curdling.
- Stir in shredded chicken and season with salt and pepper.
- Ladle into bowls and garnish with fresh parsley or dill if desired.
Notes
Avoid boiling the soup after adding the eggs to maintain its silky texture. Reheat gently over low heat when serving leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek