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Greek Lemon Chicken Soup

What you need

  • Skinless chicken breast (on the bone will add more flavor, but you can also do boneless)
  • 4 large Carrots
  • 3 Garlic cloves
  • Better Than Boullion paste (roasted chicken base)
  • 2 Lemons, juiced
  • 2 Eggs
  • Salt
  • Orzo or Rice (optional)
Servings 4 people

What to do

  • Generously salt your chicken, set aside.
  • If you're adding Orzo or rice, start cooking that and set aside.
  • Boil a large pot of water.
  • Add in carrots & crushed garlic.
  • Add about 2 tblspns of Boullion paste. You will want it to taste a little less salty than expected, because once you add the chicken it will add a lot of saltiness. You can always add more paste later if necessary.
  • Boil everything in the pot for about 3 minutes, then add the chicken. Let boil for 1 minute, then cover & turn OFF heat. Do not open the lid for 25-28 minutes. This makes sure the chicken is moist and tender...do not overcook or the chicken will get dry and tough.
  • In a separate bowl, beat the eggs and lemon juice together.
  • Once your chicken broth is cooked, scoop out 2 cups in a bowl.
  • Temper* the egg by SLOWLY pouring and mixing the chicken broth into the lemon / egg mixture.
  • Once all the broth is poured in, pour it all back into the pot and stir.
  • Season soup with salt & pepper as needed.
  • Serve over some Orzo or rice and garnish with a sprig of cilantro.

Notes

*When you temper something you are slowly raising the temperature. Make sure to pour the hot broth in extra slow so it doesn't cook or curdle your egg.