Description
A heartwarming Greek Lemon Chicken Soup filled with tender chicken, orzo pasta, and bright lemon flavors.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 large eggs
- 2 lemons (juice and zest)
- 1 cup spinach (fresh)
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil
- Fresh dill (for garnish)
Instructions
- In a large pot, heat a tablespoon of olive oil over medium heat. Cook the chopped onion and minced garlic until the onion is translucent.
- Add the chicken broth and bring to a boil.
- Stir in the orzo pasta and cook until al dente, about 8-10 minutes.
- In a separate bowl, whisk together the eggs, lemon juice, and lemon zest.
- Slowly add a ladleful of hot broth into the egg mixture while whisking continuously.
- Gradually pour the egg mixture back into the soup while stirring.
- Add the shredded chicken and fresh spinach to the pot.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh dill.
Notes
You can customize the soup with different greens or herbs, and make it creamy by adding Greek yogurt. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 2g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 260mg