Ingredients
1 lb chicken breasts
6 cups chicken broth
1 medium onion, chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
2/3 cup uncooked orzo pasta
Juice of 2 lemons
2 eggs
Salt and pepper to taste
Fresh parsley for garnish
Instructions
-
Prepare the Soup Base:
In a large pot, bring chicken broth to a boil. Add chicken breasts, onion, carrots, celery, garlic, oregano, and bay leaf. Reduce heat and simmer for 20-25 minutes, or until the chicken is fully cooked. -
Shred Chicken:
Remove the chicken from the pot, shred it with two forks, and set aside. -
Cook Orzo:
Stir in the orzo pasta into the broth and cook for 7-10 minutes, or until the pasta is tender. -
Make Egg-Lemon Mixture:
In a bowl, whisk together the lemon juice and eggs until smooth. Gradually add a small amount of hot broth into the egg mixture to temper it. -
Combine and Stir:
Slowly whisk the egg mixture into the soup, creating a creamy, velvety texture. Add the shredded chicken back into the pot and season with salt and pepper. -
Serve:
Serve the soup hot, garnished with fresh parsley.
Notes
-
Add Spinach: Add fresh spinach just before serving for extra flavor and nutrients.
-
Use Brown Rice: For a gluten-free option, substitute orzo with cooked brown rice.
-
Spicy Kick: Add red pepper flakes or jalapeños for extra heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
