Lemon Chicken Soup with Rice, Orzo, or Couscous
This is a variation on the theme of a classic Greek soup made with the chicken and the egg, with your choice of hearty grain or pasta to soak up all the lemony deliciousness. If you don’t have precooked chicken, add at least 30 minutes to the total time.
- Time: 85 min
- Servings: 6
Source: Food Gardening Network
Ingredients
- to 2 tablespoons olive oil
- small chopped onion
- chopped carrot
- chopped garlic
- rice, orzo, or Israeli couscous
- to 6 cups chicken broth
- tablespoons freshly squeezed lemon juice
- eggs
- chicken breasts, cooked and shredded, OR 4 chicken thighs, cooked and shredded
- teaspoon sea salt
- teaspoon fresh ground pepper
- fresh dill, chopped