Description
A heartwarming Greek soup with tender chicken, orzo, and a refreshing zest of lemon that embodies comfort and joy.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 medium carrot, diced small
- 1 small onion, diced small
- 3 cloves garlic, minced
- 10 cups (2.4L) chicken broth
- 2 bay leaves
- 1 cup (210g) orzo, dry
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 cup (118ml) freshly squeezed lemon juice
- 3 large eggs, room temperature
- Fresh herbs, chopped (optional garnish: parsley, dill, or chives)
Instructions
- Dice the onion and carrot into small pieces and mince the garlic cloves.
- Cut the chicken into bite-sized pieces and season generously with salt and pepper.
- In a Dutch oven or large pot, heat 1 tablespoon of olive oil over medium heat and sauté the chicken until lightly browned, then set aside.
- Add another tablespoon of olive oil to the same pot and sauté the diced onion and carrot for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth along with bay leaves and bring to a rolling boil. Add the cooked chicken, dry orzo, red pepper flakes, salt, and pepper. Reduce heat and simmer for 10-12 minutes until the orzo is tender.
- Whisk together the lemon juice and eggs in a medium bowl, then temper the eggs by slowly adding hot broth while whisking.
- Return the broth-and-egg mixture to the pot and stir to combine. Serve hot, garnished with fresh herbs if desired.
Notes
Make ahead for better flavor. Can be frozen for up to three months. Adjust lemon juice to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 185mg