Tempered eggs add a rich, creamy taste to this delicious dairy-free Greek chicken, orzo, and lemon soup.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
233 Calories
Recipe Instructions
Step 1
Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Step 2
Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
Step 3
Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
Step 4
Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
Step 5
Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.
Ingredients
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dried parsley
salt and ground black pepper to taste
4 large eggs, at room temperature
2 (32 ounce) cartons chicken broth
3 dashes hot pepper sauce
1 cup orzo pasta
2 medium lemons, zested and juiced, divided
0.5 teaspoon dried oregano
0.5 stalk celery, diced
1.5 cups shredded cooked chicken
0.5 medium carrot, diced
0.5 medium red onion, diced
0.5 teaspoon chicken bouillon powder, or more to taste
