Description
A comforting and bright lemon chicken soup that combines tender chicken, fresh spinach, and the tanginess of lemon for a refreshing take on a classic dish.
Ingredients
- 1 lb chicken breast, cooked and shredded
- 6 cups chicken broth
- 1 cup cooked orzo pasta (optional)
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 lemon, sliced
- 1 cup fresh spinach
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- In a large pot, bring chicken broth to a simmer.
- Add the shredded chicken and orzo (if using) to the pot.
- In a bowl, whisk together the eggs and lemon juice.
- Gradually temper the egg mixture by adding a bit of the hot broth to it. Then slowly pour it back into the soup, stirring constantly.
- Add the spinach and lemon slices, and season with salt and pepper.
- Cook for a few more minutes until heated through.
- Serve hot, garnished with fresh dill or parsley.
Notes
For best results, use fresh ingredients and adjust lemon juice to taste. Don’t skip the herbs for added freshness.
