– While the orzo is cooking, shred the cooled chicken into bite-sized pieces.
5. Prepare the Egg-Lemon Mixture:
– In a medium bowl, whisk together the eggs and lemon juice until well combined.
6. Temper the Egg Mixture:
– To prevent the eggs from curdling, slowly add a ladle of the hot soup into the egg-lemon mixture while whisking continuously. Repeat this process a few times.
7. Combine Everything:
– Gradually stir the tempered egg-lemon mixture back into the pot of soup, stirring constantly. This will give the soup a creamy texture.
– Add the shredded chicken and fresh dill. Season with salt and pepper to taste.
8. Serve:
– Ladle the soup into bowls and garnish with fresh parsley and lemon slices.
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 6
Enjoy this comforting and zesty Greek Lemon Chicken Soup, perfect for warming up on a chilly day!
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