Ingredients
Scale
- 1 lb boneless chicken thighs
- 4 cups low-sodium chicken broth
- 2 large eggs
- Juice of 2 fresh lemons
- 2 tbsp fresh dill or parsley (for garnish)
- Salt and pepper to taste
Instructions
- In a large pot, bring the chicken broth to a gentle simmer over medium heat. Add the chicken thighs and let them cook for about 20 minutes until tender.
- Once the chicken is done, remove it from the pot and let it cool a bit before shredding it into bite-sized pieces.
- In a separate bowl, whisk together the eggs and the fresh lemon juice until smooth and creamy.
- Very slowly, ladle some of the hot broth into the egg-lemon mixture while whisking continuously to temper the eggs.
- Once combined, pour the mixture back into the pot with the remaining broth.
- Stir in the shredded chicken and season with salt and pepper to taste. Let it simmer gently for about 5 minutes to heat through.
- Serve the soup hot, garnished with a sprinkle of fresh dill or parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 240mg