20 Minute Greek Lemon Chicken Soup

Bright, cozy, and comforting.

This lemony chicken soup is perfect for days when you’re feeling run down or just need something warm and protein packed. It’s soothing for your gut, nourishing for winter, and the leftovers taste even better the next day.

Ingredients:

• 4 tbsp olive oil

• 1 medium yellow onion, finely chopped

• 2 large carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 2 tsp freshly grated ginger

• 1 tsp kosher salt- adjust to taste

• 1/2 tsp black pepper

• 1 tsp Italian seasoning

• 8 cups chicken bone broth

• 4 cups shredded rotisserie chicken

• 2 large eggs

• Juice of 2 lemons (about 4 tbsp)

• 1 cup uncooked orzo- optional (can use rice for gf version)

Directions:

1. In an heavy pot, heat olive oil over medium heat. Add onion, carrots, and celery cook for 4-5 minutes until softened and fragrant.

2. Stir in garlic and ginger then season with salt pepper and Italian seasoning- cook 1 more minute

3. Pour in the chicken bone broth and bring to a gentle simmer

4. Add the pasta and shredded rotisserie chicken Simmer for 8-10 minutes or until pasta is tender.

5. In a small bowl, whisk together the eggs and lemon juice.

6. Temper the eggs by slowly ladling in about 1/2 cup of hot broth while whisking constantly.

7. Pour the tempered egg mixture back in the pot, stirring constantly to avoid curdling. Do not bring to a boil after this step

8. Stir until silky and well combined

9. Garnish with parsley or additional lemon zest before serving.

This recipe is from Olivia Adriance