This traditional Greek chicken soup made with egg, lemon and rice is rich and velvety, but also bright and refreshing thanks to a healthy dose of lemon juice.

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Ingredients

Directions

  • In a 4-quart Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add chicken broth and bring to a boil. Add orzo and cook until tender, 8 to 10 minutes. Season to taste with salt and pepper.

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  • Meanwhile, in a medium bowl, whisk together eggs and lemon juice. Slowly add 1 cup of the hot broth to the egg mixture while whisking. Then, slowly stir the egg mixture into the broth in the Dutch oven. Add chicken. Cook and stir until nearly boiling, 1 to 2 minutes. (Do not boil.)

  • Serve immediately, seasoned to taste with salt and pepper and garnished with fresh dill.

Nutrition Facts

316 calories; 12 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 166 mg cholesterol; 947 mg sodium. 684 mg potassium; 27 g carbohydrates; 1 g fiber; 4 g sugar; 24 g protein; 0 g trans fatty acid; 207 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 91 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 3 mg iron;

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