Greek · Lunch
Lemon Chicken Egg Soup
A traditional Greek soup of poached shredded chicken breast, orzo pasta, and a silky egg-lemon broth tempered and thickened without cream, finished with fresh dill and black pepper for a tangy, savory, protein-rich bowl.
$4
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
367Calories
42.5gProtein
7.2gFat
30.1gCarbs
2.3gSugar
1.2gFiber
1026mgSodium
285mgChol
2.1gSat Fat
620mgPotassium
86mgCalcium
2.8mgIron
0.4mcgVitamin B12
12mgVitamin C
protein-rich
low-calorie
gluten-free-adaptable
herb-salt
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Trim and pat the chicken breast dry. Measure the orzo, egg, lemon juice, salt, pepper, and dill into separate bowls.
2
Simmer the chicken stock over medium heat, add the chicken breast, and poach 12–14 minutes until 165°F internal temperature.
3
Lift the chicken onto a plate to cool slightly, then shred into bite-sized pieces with two forks.
4
Remove from heat and stir in the cooked orzo. Whisk together the egg, lemon juice, and a ladle of hot stock until pale, then slowly pour the tempered mixture back into the pot while stirring constantly over low heat until visibly thickened, about 2–3 minutes.
5
Plate
Ladle into a bowl, scatter fresh dill and a pinch of black pepper on top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, boneless
- 4 cups960ml chicken stock
- 22 large eggs
- 4 tbsp4 tbsp lemon juice, freshly squeezed
- 1/2 cup90g orzo
- 2 tbsp2 tbsp fresh dill
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
