Serves: 4–6 | Prep Time: 10 minutes | Cook Time: 30 minutes
Ingredients
- Protein & Base:
- 4 cups chicken broth
- 1 cup cooked chicken, shredded or diced (optional)
- Starch:
- ½ cup rice (white, jasmine, or Arborio) or orzo pasta
- Flavors:
- 2 eggs
- 2 large lemons (zested and juiced)
- 1 teaspoon dried dill (or fresh dill for garnish)
- Salt and black pepper to taste
- Creaminess:
- ½ cup heavy cream (optional, for extra creaminess)
Instructions
- Cook Rice or Orzo:
In a large pot, bring the chicken broth to a boil. Add the rice or orzo and cook until tender, about 10–12 minutes. Reduce heat to low. - Prepare Egg-Lemon Mixture:
In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice and zest. If using, add heavy cream for a richer texture. - Temper the Eggs:
To prevent curdling, slowly ladle 1 cup of the hot broth into the egg-lemon mixture while whisking constantly. Repeat with a second ladle. - Combine Mixture with Soup:
Slowly pour the tempered egg mixture back into the pot while stirring. Heat gently for 5 minutes, but do not let the soup boil to keep it creamy. - Add Chicken and Seasoning:
Stir in the cooked chicken, if using. Add dill, salt, and pepper to taste. Let the soup warm through for another 2–3 minutes. - Serve:
Ladle the soup into bowls and garnish with fresh dill or parsley. Serve with crusty bread or a simple Greek salad on the side.
This soup is light, tangy, and comforting—a perfect balance of citrusy brightness and creamy texture.