Greek Lemon Chicken Soup
A creamy, zesty soup filled with tender chicken, bright lemons, and comforting grains, perfect for chilly days or any time you crave something cozy.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Adds protein and heartiness.
- 4 cups chicken broth Rich base that brings all the flavors together.
- 1 cup cooked rice or orzo Gives that comforting, filling texture.
- 2 large lemons, juiced Infuses the soup with bright, tangy flavor.
- 3 large eggs Creates a creamy texture without the cream.
- 2 tablespoons olive oil Adds depth and richness.
- 1 large onion, diced Provides sweetness and aromatics.
- 2 cloves garlic, minced Enhances flavor with its fragrant aroma.
- to taste salt and pepper Essential for perfect seasoning.
- for garnish fresh dill or parsley Adds a fresh touch and color.
Instructions
Preparation
- Shred the chicken using leftover cooked chicken or a rotisserie chicken for ease, and set aside.
- Juice the lemons and reserve the juice for later.
- Chop the onion and mince the garlic to boost the soup's flavors.
Cooking
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic; cook until softened and fragrant (about 3-4 minutes).
- Pour in the chicken broth and add the shredded chicken. Bring to a simmer.
- Stir in the cooked rice or orzo, stirring until everything is heated through.
- In a bowl, whisk the eggs and lemon juice together. Gradually add a cup of hot broth to temper the eggs, then mix back into the pot.
Serving
- Season with salt and pepper to taste.
- Stir in fresh herbs for a final touch.
- Serve warm in bowls and enjoy every spoonful!
Notes
For a low-carb version, swap rice with cauliflower rice. Store leftovers in airtight containers in the fridge for up to 4 days. Can be frozen for up to 3 months.