Ingredients
Scale
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley for garnish
- Lemon wedges for serving
Instructions
- In a large pot, sauté chopped onion and minced garlic until translucent.
- Add chicken broth and bring to a simmer.
- Stir in shredded chicken and cook for 5 minutes.
- In a bowl, whisk eggs and lemon juice until well combined.
- Slowly add the egg-lemon mixture to the hot broth, stirring constantly to prevent curdling.
- Cook for another 2-3 minutes until slightly thickened.
- Season with salt and pepper, then serve hot garnished with parsley and lemon wedges.
Notes
- Ensure to whisk eggs and lemon juice thoroughly to create a smooth, creamy broth.
- Adjust lemon juice to taste for a more or less tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg