Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 3 large eggs
- Juice of 2 lemons
- 2 tablespoons olive oil
- Fresh dill and parsley, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions, carrots, and garlic until tender.
- Add chicken broth and bring to a boil. Stir in cooked chicken, reduce heat, and simmer 10 minutes.
- In a bowl, whisk eggs with lemon juice. Slowly temper the egg mixture into the soup while stirring to prevent curdling.
- Cook for 5 more minutes until slightly thickened. Season with salt and pepper.
- Garnish with chopped dill and parsley before serving.
Notes
- For a thicker soup, add a cornstarch slurry.
- Use fresh lemon juice for authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 kcal Kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg