Pour in the chicken broth and bring to a gentle boil.
Stir in the rice (or orzo), reduce the heat to medium-low, and let it simmer for 15-20 minutes, or until the rice is tender.
Prepare the Lemon-Egg Mixture
In a medium bowl, whisk the eggs until frothy.
Gradually whisk in the lemon juice to combine.
Temper the Lemon-Egg Mixture
Slowly ladle 1-2 cups of the hot soup broth into the egg-lemon mixture, whisking constantly to prevent the eggs from curdling.
Gradually pour the tempered mixture back into the pot while stirring.
Add the Chicken
Stir in the shredded chicken and let the soup gently heat through (do not boil, as this can curdle the egg mixture).
Season and Serve
Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or dill, if desired.
Tips for Best Results
Make It Creamier: For an extra creamy texture, use an immersion blender to purée part of the soup before adding the chicken.
Substitute Grains: You can swap rice or orzo with quinoa or small pasta shapes.
Storage: Store leftovers in the fridge for up to 3 days. Reheat gently to avoid curdling.
Enjoy this tangy, velvety Mediterranean soup! 🥣
