A copycat recipe of my favorite Greek restaurant. Creamy (but dairy-free) chicken and lemon soup. Delicious on its own or served with a Greek salad and bread or pita.
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
½ teaspoon dried oregano
4 large eggs, at room temperature
½ medium red onion, diced
1 ½ cups shredded cooked chicken
2 (32 ounce) cartons chicken broth
½ stalk celery, diced
3 dashes hot pepper sauce
1 cup orzo pasta
2 medium lemons, zested and juiced, divided
½ teaspoon chicken bouillon powder, or more to taste
