Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 2 carrots, diced (optional)
- 8 cups chicken broth
- 1 cup white rice or orzo pasta
- 2 large eggs
- 1 egg yolk
- Juice of 2–3 lemons (about ½ cup)
- 2 cups shredded cooked chicken
- Salt and black pepper, to taste
- Fresh dill or parsley, for garnish
- Optional Add-ins: Spinach or kale, 1 tsp turmeric, quinoa instead of rice
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and diced carrots, cooking for another 2 minutes.
- Pour in the chicken broth and bring to a boil. Stir in the rice or orzo and cook until tender, about 15 to 20 minutes.
- In a separate bowl, whisk together the eggs, egg yolk, and lemon juice until frothy.
- Slowly ladle hot broth into the egg-lemon mixture while whisking constantly to prevent curdling.
- Gradually stir the tempered mixture back into the pot. Add shredded chicken and cook on low heat without boiling until creamy and heated through.
- Adjust salt and black pepper to taste. Garnish with fresh dill or parsley, and serve hot.
Notes
Serve hot with garnishes like dill or parsley, and pair with crusty bread or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Greek
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg