Ingredients
Scale
- 4 cups chicken broth
- 1 pound cooked chicken, shredded
- 1 cup orzo or rice
- 2 large eggs
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat chicken broth in a large pot.
- Add shredded chicken and orzo; simmer until pasta is tender.
- In a bowl, whisk eggs and lemon juice until combined.
- Gradually add a ladle of hot broth into the egg mixture, whisking constantly.
- Pour this mixture back into the soup, stirring gently to prevent curdling.
- Cook for 2-3 minutes until slightly thickened. Add olive oil, oregano, salt, and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, add a splash of white wine during simmering.
- Use fresh lemon juice for the best brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Simmering, Whisking
- Cuisine: Greek
- Diet: Gluten-Free if using rice, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 80 mg