This creamy, tangy soup is a Mediterranean classic, perfect for a light yet comforting meal.
Ingredients
For the Soup Base:
1 tablespoon (15 ml) olive oil
1 medium onion, diced (~150 g)
2 cloves garlic, minced
6 cups (1.5 liters) chicken broth
For the Add-Ins:
½ cup (100 g) uncooked rice (or orzo pasta)
2 cups (300 g) cooked shredded chicken (use rotisserie or poached chicken breast)
For the Lemon-Egg Mixture:
2 large eggs
Juice of 2 lemons (about ½ cup or 120 ml)
Seasoning:
Salt and pepper to taste
Instructions
Sauté the Onion and Garlic
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional minute.
Add Broth and Cook the Rice
