Description
A warm and comforting chicken soup featuring a silky broth, tender chicken, and bright lemon flavor – perfect for fall evenings.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken stock
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 1 cup short pasta (or rice) — small shapes like orzo or ditalini
- 3 large eggs
- 3 tablespoons fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh dill or parsley, chopped
- Optional: extra lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté until softened, about 6–8 minutes. Add garlic and cook for 1 more minute until fragrant.
- Pour in the chicken stock and add the bay leaf. Increase heat to bring the soup to a gentle simmer. If using dried pasta, add it now and cook according to package instructions until al dente.
- Stir in the shredded chicken and simmer for 3–5 minutes to heat through. Remove and discard the bay leaf.
- In a medium bowl, whisk the eggs until smooth. Slowly whisk in the lemon juice and lemon zest. To temper, ladle 1/2 cup of hot broth into the egg-lemon mixture while whisking constantly. Then slowly whisk the tempered mixture back into the pot.
- Lower the heat to prevent boiling. Stir in fresh dill or parsley, and season with salt and pepper. Serve warm with extra lemon wedges and fresh bread.
Notes
Temper carefully to avoid curdling the egg mixture. Use a good quality chicken stock for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek