Greek Lemon Chicken Soup

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 cups cooked shredded chicken
• 1/2 cup rice or orzo
• 2 eggs
• to taste Juice of 2 lemons
• 1 tsp salt
• to taste Black pepper
• to taste Dill or parsley

Method

1. Sauté onion and carrots 6 minutes; add garlic 30 seconds.
2. Add broth and rice/orzo; simmer until tender, 12–15 minutes.
3. Whisk eggs and lemon juice; slowly whisk in 1 cup hot broth to temper.
4. Stir tempered egg-lemon mixture into soup off heat; do not boil.
5. Add chicken, season, and finish with dill/parsley.

Notes

Keep heat gentle after adding eggs so the soup stays silky.