Description
A classic Greek comfort soup with a rich lemon broth, tender orzo pasta, and shredded chicken, all perfectly balanced with the creamy texture from the egg and lemon mixture. A light, soothing, and flavorful dish!
Ingredients
Scale
- 8 cups chicken broth
- 1/2 cup uncooked orzo pasta
- 3 eggs
- 1/4 cup fresh lemon juice
- 2 cups shredded cooked chicken
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the orzo pasta and cook until al dente, about 8 minutes.
- In a mixing bowl, whisk together the eggs and lemon juice.
- Slowly ladle about 1 cup of the hot broth into the egg mixture, whisking constantly to temper the eggs.
- Pour the egg mixture back into the pot of broth, stirring continuously.
- Add the shredded chicken and season with salt and pepper.
- Remove from heat and serve hot, garnished with fresh dill.
Notes
- Be sure to temper the eggs with the hot broth to avoid curdling.
- Adjust the amount of lemon juice based on your preferred level of tanginess.
- You can add a small amount of garlic or onion to the broth for extra flavor
- Prep Time: 10 minutes
- Cook Time: 15 minutes