Greek Lemon Chicken Soup
A delightful blend of chicken broth, zesty lemon, and aromatic herbs, this soup encapsulates the essence of Mediterranean cuisine. Perfect for cozy dinners and gatherings.
Ingredients
Soup Base
- 6 cups chicken broth Forms the rich, savory base of the soup.
- 1 cup cooked shredded chicken Adds heartiness to the soup.
- 1/2 cup orzo pasta Provides a delightful bite and texture.
Creamy Mixture
- 3 pieces eggs Provides a creamy richness.
- 1/2 cup fresh lemon juice Gives the soup a fresh, tangy twist.
Seasoning
- 3 tablespoons fresh dill, chopped Adds a lovely herbal note.
- Salt and pepper to taste Essential for enhancing flavors.
Instructions
Preparation
- Bring the chicken broth to a gentle simmer in a large pot over medium heat.
- Add the orzo pasta to the pot and cook according to package instructions until al dente.
- In a separate bowl, whisk the eggs and fresh lemon juice together until combined.
- Slowly pour in 1 cup of hot broth into the egg mixture, whisking constantly to temper the eggs.
- Gradually pour the tempered egg mixture back into the pot, stirring continuously.
- Add the shredded chicken and let it simmer for an additional 5 minutes.
- Stir in the chopped dill and season with salt and pepper to taste.
- Serve hot, garnished with extra dill and optionally fresh lemon zest.
Notes
Consider using homemade chicken broth for a richer flavor. Adjust the liquid if you add more orzo. Experiment with additional herbs like parsley or mint for a unique twist.