Ingredients
Scale
- 2 chicken breasts or thighs
- 6 cups chicken broth
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 3 eggs
- Juice of 2 lemons
- Fresh dill, chopped
- Salt and pepper to taste
Instructions
- Cook chicken in boiling water until tender; shred and set aside.
- In a large pot, sauté onions, carrots, and celery until soft.
- Add chicken broth and bring to a boil.
- Stir in shredded chicken, garlic, salt, and pepper; simmer 10 minutes.
- In a bowl, whisk eggs and lemon juice; slowly add to soup while stirring.
- Cook for an additional 2 minutes, garnish with dill, and serve hot.
Notes
- Use fresh lemon juice for best flavor.
- Adjust salt and pepper to taste.
- This soup pairs well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
