Lemon Chicken Orzo Soup
Make a great lemon chicken orzo soup with this easy recipe that's a lot like your favorite Greek restaurant without leaving the house.
Ingredients
- 2 tablespoons olive oil
- 3/4 cups of dry orzo rice-shaped pasta
- 2 cloves of fresh garlic minced
- 1/2 cup onion diced
- 2 diced carrots
- 2 quarts of chicken broth
- 2 eggs at room temperature
- 2 cups of cooked shredded chicken
- 1/2 cup fresh lemon juice ~ 2 lemons
- 1/4 cup of chopped fresh parsley
- salt and black pepper to taste
Instructions
- Saute carrots and onions in a large pot or Dutch oven in olive oil on medium-high heat for about 5 minutes until the onions become translucent.
- Add garlic, salt, and pepper. Stir well.
- Add broth and simmer for about 10 minutes.
- Meanwhile, whisk eggs and lemon juice together in a small bowl.
- Add about 1 cup of the hot broth to the eggs and lemon juice a little at a time all the while stirring the mix so that the eggs do not curdle.
- Then add the egg mixture to the pot.
- Add the orzo and chicken.
- Simmer for 10 minutes or until orzo is cooked through and serve.
Notes
Have additional wedges of lemon available for everyone to add to their bowl if they wish.
Store any leftovers in an airtight container in the refrigerator for a few days.
Nutrition
Serving: 1gCalories: 187kcalCarbohydrates: 16gProtein: 14gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 72mgSodium: 933mgPotassium: 264mgFiber: 1gSugar: 3gVitamin A: 2787IUVitamin C: 11mgCalcium: 38mgIron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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