Ingredients:

  • 4 cups chicken broth (homemade or store-bought)
  • 1 cup uncooked rice or orzo
  • 2 cups cooked, shredded chicken
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 large eggs
  • 1/3 cup fresh lemon juice
  • Zest of 1 lemon
  • Additional chicken broth for tempering

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add diced onions and sauté until translucent (about 4-5 minutes).
  2. Add chicken broth and bring to a boil. Stir in the rice or orzo; reduce heat to a simmer. Cook until the rice or orzo is tender (about 15-20 minutes).
  3. Stir in the shredded chicken and simmer to heat through. Season with salt and pepper to taste.
  4. In a bowl, whisk eggs until frothy. Gradually whisk in the lemon juice and zest.
  5. Slowly add 1 cup of hot chicken broth to the egg mixture, whisking constantly to prevent curdling.
  6. Remove the pot from heat. Slowly pour the egg mixture back into the soup, stirring gently until combined.
  7. Ladle into bowls and garnish with parsley or additional lemon slices if desired.