Greek Lemon Soup With Chicken

greek-soup-chicken
Photo by Romulo Yanes
Greek Lemon Soup With Chicken 3.2 186 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 274 calories
    • Fat 11 g
    • Sat Fat 4 g
    • Cholesterol 361 mg
    • Sodium 508 mg
    • Protein 27 g
    • Carbohydrate 14 g
    • Sugar 3 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 45 mg

In a large saucepan, bring the broth to a boil. Add the pasta and boil until tender, 8 to 9 minutes.In a large bowl, beat the egg yolks. Gradually whisk in 1 cup of the hot broth. Add the egg mixture to the saucepan, reduce heat to medium, and cook, stirring, until thickened, 5 to 7 minutes.Add the chicken and lemon juice to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper. 

Ingredients

  1. Check 6 cups low-sodium chicken broth
  2. Check 1/3 cup orzo
  3. Check 6 large egg yolks
  4. Check 1 1/2 cups shredded rotisserie chicken
  5. Check 1/4 cup fresh lemon juice
  6. Check kosher salt and black pepper

Directions

  1. In a large saucepan, bring the broth to a boil. Add the pasta and boil until tender, 8 to 9 minutes.
  2. In a large bowl, beat the egg yolks. Gradually whisk in 1 cup of the hot broth. Add the egg mixture to the saucepan, reduce heat to medium, and cook, stirring, until thickened, 5 to 7 minutes.
  3. Add the chicken and lemon juice to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper.

 

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