Ingredients
Scale
- 1 tbsp (15 ml) olive oil
- 1 medium onion (diced, ~150 g)
- 2 cloves garlic (minced)
- 6 cups (1.5 liters) chicken broth
- ½ cup (100 g) uncooked rice (or swap for orzo pasta for a more traditional touch)
- 2 cups (300 g) cooked shredded chicken
- 2 large eggs
- Juice of 2 lemons (about ½ cup or 120 ml)
- Salt and pepper to taste
- Fresh dill (chopped, for garnish)
- Lemon wedges (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion for 5 minutes, then add minced garlic and cook for another 1–2 minutes until fragrant.
- Pour in chicken broth and bring to a boil. Add rice (or orzo) and simmer for 10–12 minutes until tender.
- In a medium bowl, whisk eggs until frothy. Gradually mix in lemon juice while whisking constantly.
- Temper the egg mixture by gradually adding hot broth while whisking continuously, then slowly pour back into the pot.
- Stir in shredded chicken and heat through gently for 5 minutes. Season with salt and pepper.
- Serve garnished with fresh dill and lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 180mg