Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup cooked shredded chicken
- 3 eggs
- 1/4 cup fresh lemon juice
- Salt and pepper to taste
- Fresh parsley and lemon slices for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and carrots, sauté until tender.
- Add garlic and cook for 1 minute.
- Pour in chicken broth, bring to a boil, then reduce heat and add shredded chicken. Simmer for 10 minutes.
- In a bowl, whisk eggs and lemon juice. Slowly temper the egg mixture into the soup, stirring constantly to prevent curdling.
- Cook for an additional 2-3 minutes until slightly thickened. Season with salt and pepper.
- Serve hot, garnished with parsley and lemon slices.
Notes
- You can use leftover roasted chicken for convenience.
- Adjust lemon juice to taste for more or less citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg