Greek Lemon Chicken Soup
A delicious Greek Lemon Chicken Soup that's refreshing and comforting, perfect for any occasion.
Equipment
- large stock pot
- Dutch oven
Ingredients
Vegetables
- 1 tablespoon olive oil extra virgin
- 1 medium onion diced
- 1 medium carrot diced
- 2-3 celery stalks diced
- 2-3 garlic cloves finely chopped
Protein
- 2 pieces chicken breasts about 12 oz / 350 g total
Liquids
- 6 cups chicken stock preferably homemade
- Juice of 1 lemon
- 2 egg yolks
Pasta
- ¾ cup orzo
Seasoning
- 2 bay leaves
- fresh dill a handful
- Salt to taste
- black pepper freshly ground, to taste
Instructions
Cooking Steps
- Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
- Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.
- Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
- Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
- Shred the chicken with two forks and add it back to the pot.
- While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
- Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.
Nutrition
Serving: 1servingCalories: 377kcalCarbohydrates: 32gProtein: 32gFat: 13gSaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 154mgSodium: 679mgFiber: 2gSugar: 8g
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