Ingredients
Scale
- 2.5 lbs bone-in chicken (thighs or whole chicken pieces)
- 1 onion, peeled
- 2 garlic cloves
- 1 carrot (optional)
- 1 bay leaf
- 10 cups water or chicken broth
- 3/4 cup white rice or 1 cup orzo
- 2–3 large eggs (room temperature)
- 2 fresh lemons (about 1/4–1/3 cup juice)
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- Olive oil, splash (optional)
Instructions
- Add chicken, onion, garlic, carrot, and bay leaf to a large pot with cold water or broth. Bring to a boil, then reduce to a simmer for 45–60 minutes.
- Remove chicken once cooked and tender. Strain broth and return liquid to the pot.
- Add rice or orzo to the broth and cook until tender, about 15 minutes.
- Shred chicken, discarding bones and skin, then return chicken to the pot.
- In a bowl, whisk together eggs and fresh lemon juice until smooth and frothy.
- Temper by slowly whisking in 2 cups of hot broth, 1/2 cup at a time, into the egg-lemon mixture.
- Slowly stir the tempered egg-lemon mixture into the soup off the heat. Do not boil.
- Season with salt, pepper, and additional lemon juice if desired. Let rest 5 minutes before serving.
- Garnish with fresh parsley or a drizzle of olive oil if desired.
Notes
Always temper the egg-lemon mixture slowly to avoid scrambled eggs. Use fresh lemons for the best flavor. Season at the end since lemon affects salt perception.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg