Ingredients
Scale
- 1 tbsp (15 ml) olive oil
- 1 medium onion (diced (~150 g))
- 2 cloves garlic (minced)
- 6 cups (1.5 liters) chicken broth
- ½ cup (100 g) uncooked rice (or orzo pasta)
- 2 cups (300 g) cooked shredded chicken
- 2 large eggs
- Juice of 2 lemons (about ½ cup or 120 ml)
- Salt and pepper to taste
- Fresh dill (chopped for garnish)
- Lemon wedges (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes. Then add minced garlic and cook for an additional 1-2 minutes.
- Pour in chicken broth and bring to a boil. Add rice (or orzo), then reduce heat and simmer for 10-12 minutes until tender.
- In a medium bowl, whisk eggs until frothy, then gradually whisk in lemon juice.
- Temper the egg-lemon mixture by slowly adding hot broth while whisking continuously. Pour this back into the pot while stirring gently.
- Stir in shredded chicken and heat through for 5 minutes without boiling. Season with salt and pepper to taste.
- Serve garnished with fresh dill and lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 2g
- Sodium: 890mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 180mg