Description
A comforting and bright soup made with tender chicken, fresh lemon, and simple vegetables, perfect for cozy nights.
Ingredients
Main Ingredients
- 1 lb Boneless chicken (thighs or breasts) (Use your preferred chicken cut.)
- 6 cups Low sodium chicken broth (Control salt by using low sodium broth.)
- 2 large Eggs (For the silky texture.)
- 1/2 cup Fresh lemon juice (Always use fresh lemon juice.)
- 1 medium Onion, diced (For the base flavor.)
- 2 medium Carrots, diced (For sweetness and color.)
- 2 stalks Celery, diced (For flavor and texture.)
- 2 cloves Garlic, minced (Enhances flavor.)
- 1 leaf Bay leaf (For added depth.)
- to taste Salt and black pepper (Adjust to your preference.)
- 1 cup Rice or orzo (Choose depending on your texture preference.)
- 1/4 cup Fresh herbs (dill or parsley) (For garnish and flavor.)
Instructions
Prepare the Soup
- In a large pot, warm a little olive oil. Add diced onion, carrot, and celery. Cook until softened, about 5 to 7 minutes.
- Add minced garlic and stir for about 30 seconds.
- Pour in chicken broth. Add bay leaf and the chicken (raw thighs or breasts).
- Simmer until chicken is cooked through, usually 15 to 20 minutes depending on thickness.
- Remove chicken, shred it, and return it to the pot.
- Add rice or orzo and cook until tender. Orzo is quick. Rice may take a bit longer.
Egg and Lemon Mixture
- In a bowl, whisk 2 eggs until smooth. Slowly whisk in fresh lemon juice. Then, while whisking, add a ladle of hot broth from the pot into the egg mixture to temper it.
- Pour that warmed egg lemon mixture back into the pot while stirring. Keep the heat low to avoid boiling.
- Taste and adjust with salt, pepper, and extra lemon if desired.
Notes
For additional flavor, you can add spinach at the end, or use leftover turkey instead of chicken. Cook grains separately if storing leftovers to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: Greek