Greek Chicken Lemon Soup

Anyone else craving warm, comforting dishes with the dropping temp?! I recently ordered this soup from a local Greek restaurant and was hooked! I know that Greek chicken lemon soup, AKA Avgolemono, isn’t anywhere near a new recipe, but this was the first time I tried making it myself and was shocked by how easy it was!! Of course, I Googled a bunch of recipes but didn’t love that I couldn’t find a clean one- so I improvised a little. I highly recommend making this dish ASAP + let me know what you think!!

Ingredients:

• 2 boneless chicken breasts

• 2 quartz or 8 cups of chicken stock or broth

• 1 cup orzo pasta or rice

• 3 eggs

• 3 lemons, juiced/ squeezed

• Pink Himalayan salt

• Black pepper

• Dried oregano

• Fresh parsley (for garnish)

How To:

• In a large pot, bring the chicken stock or broth to boil, add chicken breast then lower to a simmer on medium heat. Allow chicken to cook for about 15-20 minutes.

• Once cooked, take the chicken breast out of the stock and shred. Leave on the side.

• Add orzo or rice to stock and cook for about 8-10 minutes

• Separate egg whites from yolk in two bowls. Whisk the egg whites and set aside. Whisk the yolks and add lemon juice.

• Combine the egg white and yolk mixture then add about 1/2 cup of hot chicken stock to yolk + lemon mixture and whisk well.

• Slowly pour entire mixture back into the pot of chicken stock and whisk well.

• Add shredded chicken and spices to taste.

• Garnish with parsley and enjoy!