Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 4 servings Category: LUNCH Cuisine: Greek Diet: Dairy Free

Ingredients

  • 1 lb chicken breast, diced
  • 4 cups chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 large eggs
  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
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Instructions

  1. In a large pot, sauté onion, garlic, carrots, and celery until tender.
  2. Add diced chicken and cook until no longer pink.
  3. Pour in chicken broth and bring to a boil.
  4. Reduce heat and simmer for about 20 minutes.
  5. In a bowl, whisk together eggs and lemon juice until smooth.
  6. Slowly add a ladle of hot soup to the egg mixture to temper it, then stir the mixture back into the pot.
  7. Cook for a few more minutes, stirring gently until thickened.
  8. Season with salt, pepper, and fresh parsley before serving.

Notes

  1. Tempering the eggs is crucial to avoid scrambling. Adjust lemon juice to taste.