Description
A copycat recipe of my favorite Greek restaurant. Creamy (but dairy-free) chicken and lemon soup. Delicious on its own or served with a Greek salad and bread or pita.
Ingredients
- 2 tablespoons olive oil
- ½ medium carrot, diced
- ½ medium red onion, diced
- ½ stalk celery, diced
- 1 clove garlic, minced
- 2 (32 ounce) cartons chicken broth
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 ½ cups shredded cooked chicken
- 1 cup orzo pasta
- 4 large eggs, at room temperature
- 2 medium lemons, zested and juiced, divided
- ½ teaspoon chicken bouillon powder, or more to taste
- 3 dashes hot pepper sauce
- salt and ground black pepper to taste
Instructions
- Heat oil in a large soup pot over medium-low heat. Add carrot
- onion
- and celery. Cook
- stirring continuously
- until vegetables start to soften and turn translucent
- 5 to 10 minutes. Stir in garlic and cook until fragrant
- about 1 minute.
- Add chicken broth
- parsley
- and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
- Meanwhile
- whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
- Slowly add a ladle of hot broth to the egg mixture
- whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
- Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony
- add chicken bouillon. Add hot pepper sauce
- salt
- and pepper. Cook until orzo is tender yet firm to the bite
- about 5 more minutes. Serve immediately.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 8