Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1/4 cup fresh lemon juice
- 2 eggs, beaten
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Heat olive oil in a pot over medium heat. Sauté onions and carrots until tender.
- Add garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Reduce heat, add shredded chicken, lemon juice, salt, and pepper, simmer for 10 minutes.
- Temper eggs with a ladle of hot broth, then slowly slowly whisk into the soup, stirring continuously.
- Cook for another 2-3 minutes until slightly thickened.
- Garnish with fresh dill or parsley and serve hot.
Notes
- This soup is best served warm, garnished with extra lemon or herbs for added brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Simmer and stir
- Cuisine: Greek
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg