Greek Lemon Chicken Soup:

Ingredients:

For the soup:

• 2 boneless, skinless chicken breasts
• 8 cups chicken broth
• 1 cup orzo pasta
• 2 large eggs
• Juice of 2 lemons
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh dill, chopped, for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil.
2. Add the chicken breasts to the boiling broth. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
3. Remove the chicken from the broth and set it aside to cool. Once cool enough to handle, shred the chicken into small pieces using two forks.
4. Return the shredded chicken to the pot with the chicken broth.
5. Bring the broth back to a gentle simmer and add the orzo pasta. Cook the pasta according to the package instructions until it’s al dente.
6. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest.
7. Slowly ladle about 2 cups of the hot broth into the egg-lemon mixture while whisking constantly. This helps to temper the eggs and prevent curdling.
8. Gradually pour the egg-lemon mixture back into the pot with the soup while stirring continuously.
9. Continue to cook the soup on low heat for another 5-10 minutes, or until it thickens slightly. Be careful not to let it boil, as this can cause the eggs to curdle.
10. Season the soup with salt and pepper to taste.
11. Serve the Greek Lemon Chicken Soup hot, garnished with fresh chopped dill.

Enjoy your delicious and comforting Greek Lemon Chicken Soup!