Description
A creamy, tangy soup featuring tender chicken, fresh lemon, and eggs for a comforting dish that’s both simple and elegant.
Ingredients
Scale
- 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
Instructions
- In a large pot, sauté onion, garlic, carrots, and celery until tender.
- Add diced chicken and cook until no longer pink.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for about 20 minutes.
- In a bowl, whisk together eggs and lemon juice until smooth.
- Slowly add a ladle of hot soup to the egg mixture to temper it, then stir the mixture back into the pot.
- Cook for a few more minutes, stirring gently until thickened.
- Season with salt, pepper, and fresh parsley before serving.
Notes
Tempering the eggs is crucial to avoid scrambling. Adjust lemon juice to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 250mg
Keywords: soup, lemon, chicken, Greek, comfort food