Description
A comforting Greek lemon chicken soup with rich flavors and a light consistency, perfect for cold days.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup orzo pasta
- 2 large eggs
- 1/4 cup lemon juice
- 1 cup baby spinach
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, bring the chicken broth to a boil. Add the orzo and cook according to package instructions.
- In a separate bowl, whisk together the eggs and lemon juice.
- Once the orzo is cooked, reduce the heat and slowly stir in the egg mixture, making sure it doesn’t scramble.
- Add the shredded chicken and baby spinach. Stir until the spinach is wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for longer storage. To enhance flavor, consider adding herbs like dill or oregano.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 185mg