American 30 min

Greek Lemon Chicken Soup

Name: Greek Lemon Chicken Soup
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1½ lbs boneless, skinless chicken thighs; 6 cups chicken broth; ¾ cup orzo pasta or long-grain rice; 3 large eggs; ½ cup fresh lemon juice (about 4 lemons); 1 tablespoon lemon zest; 1 medium onion, quartered; 2 carrots, roughly chopped; 2 stalks celery, roughly chopped; 3 cloves garlic, smashed; 2 bay leaves; Salt and white pepper to taste; Fresh dill and lemon slices for garnish

healthycomfort-foodone-pan

Ingredientsfor 2

290

Cal

28g

Protein

22g

Carbs

10g

Fat

11½ lbs boneless, skinless chicken thighs
26 cups chicken broth
3¾ cup orzo pasta or long-grain rice
43 large eggs
5½ cup fresh lemon juice (about 4 lemons)
61 tablespoon lemon zest
71 medium onion, quartered
82 carrots, roughly chopped
92 stalks celery, roughly chopped
103 cloves garlic, smashed
112 bay leaves
12Salt and white pepper to taste
13Fresh dill and lemon slices for garnish

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Instructions

1
Place chicken thighs, onion, carrots, celery, garlic, and bay leaves in a large pot. Cover with chicken broth. Bring to a boil, reduce to a gentle simmer, and cook 20 minutes until chicken is cooked through. Remove chicken and shred with two forks. Strain the broth and discard solids. Return broth to the pot.
2
Bring strained broth to a boil. Add orzo and cook according to package directions until just al dente. Return shredded chicken to the pot and reduce heat to the lowest setting.
3
Whisk eggs in a bowl until frothy. Whisk in lemon juice and zest. Temper the egg mixture: slowly ladle 1 cup of the hot broth into the egg mixture in a thin stream while whisking constantly. Pour the tempered egg mixture back into the soup pot, stirring continuously — never add the eggs directly to boiling soup or they will scramble. The soup will turn creamy, silky, and pale yellow. Season with salt and white pepper. Garnish with fresh dill.