Ingredients:
- - 1 lb boneless, skinless chicken breasts
- - 8 cups chicken broth
- - 1 medium onion, diced
- - 2 cloves garlic, minced
- - 2 medium carrots, diced
- - 2 celery stalks, diced
- - 1 cup uncooked orzo pasta
- - 2 large eggs
- - 1/4 cup fresh lemon juice (about 2 lemons)
- - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- - Salt and pepper to taste
- - Fresh parsley, chopped (for garnish)
- - Lemon slices (for garnish)
Instructions:
1. Cook the Chicken:
- In a large pot, bring the chicken broth to a boil.
- Add the chicken breasts and cook for about 15-20 minutes, or until fully cooked. Remove the chicken and set aside to cool.
2. Sauté the Vegetables:
- In the same pot, add diced onion, garlic, carrots, and celery. Sauté over medium heat for about 5-7 minutes, until the vegetables are tender.
3. Cook the Orzo:
- Add the uncooked orzo pasta to the pot and stir well.
- Pour in the chicken broth and bring to a simmer. Cook for about 10 minutes, or until the orzo is al dente.
4. Shred the Chicken:
- While the orzo is cooking, shred the cooled chicken into bite-sized pieces.
5. Prepare the Egg-Lemon Mixture:
- In a medium bowl, whisk together the eggs and lemon juice until well combined.
6. Temper the Egg Mixture:
- To prevent the eggs from curdling, slowly add a ladle of the hot soup into the egg-lemon mixture while whisking continuously. Repeat this process a few times.
7. Combine Everything:
- Gradually stir the tempered egg-lemon mixture back into the pot of soup, stirring constantly. This will give the soup a creamy texture.
- Add the shredded chicken and fresh dill. Season with salt and pepper to taste.
8. Serve:
- Ladle the soup into bowls and garnish with fresh parsley and lemon slices.
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 6
Enjoy this comforting and zesty Greek Lemon Chicken Soup, perfect for warming up on a chilly day!