Ingredients
Scale
- 4 cups chicken broth
- 1 cup cooked shredded chicken
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 eggs
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pot over medium heat. Sauté onion and garlic until translucent.
- Add chicken broth and bring to a simmer.
- Stir in cooked chicken and lemon juice. Simmer for 10 minutes.
- Meanwhile, whisk eggs in a bowl.
- Slowly temper the eggs into the hot soup, stirring constantly to create a creamy texture.
- Season with salt and pepper. Garnish with parsley before serving.
Notes
- Adjust lemon to taste for more zest or tang.
- Use homemade or store-bought cooked chicken.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Method: Simmer and whisk
- Cuisine: Greek
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
