Description
A comforting and flavorful Greek Lemon Chicken Soup with tender chicken, bright lemon, and hearty orzo, perfect for any day.
Ingredients
Scale
- 1 lb chicken breasts
- 4 cups chicken broth
- 1 cup orzo or rice
- 2 large eggs
- 2 lemons (juiced)
- 1 cup spinach (fresh)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
- Add chicken breasts and cook for about 5 minutes on each side until browned.
- Pour in chicken broth and bring to a boil. Add orzo or rice and cook until tender, about 10 minutes.
- In a bowl, whisk together eggs and lemon juice.
- Temper the egg mixture by slowly adding a ladle of hot soup while whisking continuously.
- Stir the egg-lemon mixture back into the soup, then add fresh spinach.
- Season with salt and pepper to taste, and serve hot.
Notes
For a creamier texture, add a splash of heavy cream when serving. Adjust lemon juice to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg