Greek Lemon Chicken Soup

This Greek Lemon Chicken Soup (aka Avgolemono) uses the Greek method of adding eggs to thicken the broth. It’s so fresh and delicious!

Ingredients:

• 8 cups chicken broth
• 1 cup cooked chicken, shredded or diced
• 1/2 cup orzo or rice
• 3 eggs
• 1/3 cup fresh lemon juice (about 2-3 lemons)
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. In a pot, bring the chicken broth to a simmer. Add the orzo or rice and cook until it's tender according to the package instructions.
2. Add the cooked chicken to the pot and let it heat through.
3. In a separate bowl, whisk together the eggs and lemon juice until well combined.
4. Take a ladle of hot broth from the pot and slowly add it to the egg and lemon mixture, whisking continuously. This helps to temper the eggs.
5. Gradually pour the egg and lemon mixture back into the pot, stirring constantly to prevent the eggs from curdling.
6. Continue to cook the soup over low heat, stirring, until it thickens slightly. Be careful not to let it come to a boil.
7. Season the soup with salt and pepper to taste.
8. Serve the Greek Lemon Chicken Soup hot, garnished with fresh dill.