Ingredients
Scale
- 6 cups low-sodium chicken broth
- 1 lb boneless chicken thighs, diced
- 2 medium fresh lemons, juiced and zested
- 3 large eggs
- 2 tbsp fresh dill or parsley, chopped
- Salt and pepper to taste
- 2 tsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken and sauté until golden brown, about 5-7 minutes.
- Pour in chicken broth and bring to a gentle simmer. Season with salt and pepper.
- Squeeze the juice of two lemons into the pot and add chopped herbs.
- In a separate bowl, whisk together eggs with some lemon juice until frothy.
- Ladle hot broth into the egg mixture while whisking continuously to temper the eggs.
- Stir the egg mixture back into the pot off heat until creamy. Serve warm.
Notes
- For a vegetarian version, substitute chicken with vegetable broth and add your favorite vegetables.
- Always temper the eggs to prevent curdling for a silky soup texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 1g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 220mg