Description
A light and comforting soup made with orzo, chicken, eggs, and lemon for a fresh twist.
Ingredients
Scale
- 1 cup orzo pasta
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 3 large eggs
- 1/2 cup fresh lemon juice
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Bring the chicken broth to a boil in a pot.
- Add the orzo pasta and cook according to package instructions until al dente.
- Whisk together the eggs and lemon juice in a separate bowl until well combined.
- Gradually add a ladleful of the hot broth to the egg mixture, whisking constantly to temper the eggs.
- Slowly stir the tempered egg mixture back into the pot with the pasta and chicken, stirring continuously.
- Cook on low heat for a few minutes until the soup thickens slightly.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
For a thicker soup, let it simmer longer on low heat. Use warm tempering to prevent the eggs from scrambling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg
Keywords: egg-lemon soup, Greek soup, comfort food, quick soup, healthy soup, orzo soup