Greek Lemon and Chicken Soup

Greek Lemon and Chicken Soup
Greek Lemon and Chicken Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • pepper

  • 2

    tbsp finely chopped parsley

  • 1/4

    cup freshly squeezed lemon juice

  • 2

    eggs

  • 1

    cup cooked orzo or long grain rice

  • 2

    boneless skinless chicken breasts

  • salt

  • 1

    bay leaf

  • 1

    small carrot peeled

  • 1

    small onion, peeled and cut in half

  • 6

    cups chicken broth.

Directions

Bring chicken broth, onion, carrot, bay leaf and salt to a simmer. Add chicken breasts, cover and gently simmer over low heat for 30 min. Remove chicken breasts, let cool slightly and pull or cut chicken into thin strips. Set aside. Strain soup discard onion carrot and bay leaf and return to boil. Add orzo or rice and gently simmer for 20 min. then add chicken back to soup for another 5 min. Whisk eggs until they are frothy. Then whisk in lemon juice. Add a cup of the hot soup to egg lemon mixture, very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add egg mixture to it. Sprinkle with parsley, season with pepper and serve.

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