Description
A comforting, velvet-textured Greek soup that marries the brightness of fresh lemon with the richness of tempered eggs and savory chicken. This one-pot meal features tender chicken thighs and delicate orzo pasta, providing a restaurant-quality dining experience at home that is perfect for a quick weeknight dinner or soothing comfort on a chilly day.
Ingredients
2 tablespoons extra virgin olive oil
4 chicken thighs
1 yellow onion, finely diced
2 celery stalks, finely chopped
2 garlic cloves, minced
1 tablespoon fresh mountain oregano
8 cups chicken broth
Juice of 3 lemons
Zest of 1 lemon
3 large eggs
1 cup orzo pasta
Fresh dill for garnish
Instructions
Heat the olive oil in a large pot over medium-high heat and brown the chicken thighs on both sides; remove and set aside.
Add the onion, celery, and garlic to the pot, sautéing until softened.
Pour in the chicken broth and add the oregano; bring to a boil and return the chicken to the pot to simmer for 20 minutes.
Remove chicken, shred the meat, and return it to the pot.
Add the orzo and cook until al dente.
In a separate bowl, whisk the eggs with lemon juice and zest until frothy.
Slowly ladle about a cup of the hot broth into the egg mixture while whisking constantly to temper the eggs.
Gradually stir the egg mixture back into the soup, stirring constantly until the soup thickens into a silky consistency.
Serve immediately garnished with fresh dill.
Notes
Ensure you temper the eggs slowly to prevent them from curdling. If the soup gets too thick upon standing, add a splash of warm broth to loosen it. Store leftovers in the refrigerator for up to 3 days; reheat gently over low heat.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 2g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 165mg