Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 6 cups chicken broth
- ½ cup uncooked rice or orzo pasta
- 2 cups cooked shredded chicken
- 2 large eggs
- Juice of 2 lemons
- Salt and pepper to taste
- Fresh dill (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion for about 5 minutes until softened, then add minced garlic and cook for another 1-2 minutes.
- Pour in chicken broth and bring to a boil. Add rice (or orzo) and reduce heat to simmer for 10-12 minutes until tender.
- While cooking, whisk eggs in a bowl until frothy; slowly incorporate lemon juice.
- Gradually ladle hot broth into the egg mixture while whisking continuously to temper the eggs. Slowly return the mixture to the pot, stirring gently.
- Stir in shredded chicken and heat through for 5 minutes without boiling. Season with salt and pepper.
- Serve hot, garnished with fresh dill and lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 130mg