This traditional Greek soup is creamy, comforting, and full of bright lemon flavor. It’s made with chicken, rice, eggs, and lemon juice, creating a velvety texture without using any cream.
Ingredients:
4 cups (1 liter) chicken broth
1 cup cooked shredded chicken (from a rotisserie chicken or boiled)
½ cup uncooked rice (or orzo pasta)
2 large eggs
3 tablespoons fresh lemon juice (about 1–2 lemons)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried oregano (optional)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
Cook the Rice:
In a large pot, bring the chicken broth to a boil.
Add the rice (or orzo) and cook over medium heat for about 15 minutes or until tender.
Reduce the heat to low and add the shredded chicken.
Prepare the Egg-Lemon Mixture:
In a bowl, whisk the eggs until frothy.
Gradually add the lemon juice while whisking continuously.
Temper the Eggs:
Slowly add one ladle of the hot broth to the egg mixture while whisking vigorously.
Repeat with another ladle of hot broth. This step is crucial to prevent the eggs from curdling.
Combine and Serve:
Slowly pour the tempered egg mixture back into the soup pot while stirring gently.
Cook on low heat for 2–3 minutes (do not boil) until the soup thickens slightly.
Season with salt, black pepper, and oregano.
Garnish and Enjoy:
Sprinkle fresh parsley on top and serve warm.
Tips:
For extra richness, use a mix of chicken thighs and breasts.
If the soup gets too thick, add a little more broth or water.
Adjust the lemon juice to your taste for a more or less tangy flavor.