Ingredients
Scale
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh dill
Instructions
- Bring chicken broth to a simmer in a large pot.
- Add shredded chicken and cook for 5 minutes.
- In a bowl, whisk eggs, lemon juice, and lemon zest.
- Gradually temper the egg mixture by slowly whisking in hot broth.
- Return the mixture to the pot and cook on low until slightly thickened, about 3-5 minutes.
- Season with salt and pepper, garnish with dill, and serve hot.
Notes
- Use fresh lemon juice for authentic flavor.
- This soup is best enjoyed immediately but can be stored refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 75mg