Mediterranean Lemon Chicken Soup

Ingredients:

For the Soup:

• 2 tablespoons olive oil

• 1 small onion (finely chopped)

• 2 cloves garlic (minced)

• 2 carrots (diced)

• 2 celery stalks (diced)

• 1 teaspoon dried oregano

• ½ teaspoon ground turmeric (optional, for color & depth)

• 6 cups chicken broth

• 2 cups cooked shredded chicken (rotisserie works great!)

• 1 cup orzo or rice

• 2 large eggs

• Juice of 2 lemons (freshly squeezed)

• Salt & black pepper (to taste)

• Fresh parsley or dill (chopped, for garnish)

Instructions:

1. Sauté the Aromatics:

   • In a large pot, heat olive oil over medium heat.

   • Add onions, garlic, carrots, and celery. Sauté for 3-4 minutes until softened.

   • Stir in oregano, turmeric, salt, and black pepper.

2. Add the Broth & Chicken:

   • Pour in chicken broth and bring to a boil.

   • Add orzo or rice and reduce heat to a simmer. Cook for 10-12 minutes until the pasta or rice is tender.

   • Stir in shredded chicken and let it heat through.

3. Make the Lemon-Egg Mixture (Avgolemono Style):

   • In a bowl, whisk eggs and lemon juice together until smooth.

   • Slowly ladle in 1 cup of hot broth, whisking continuously to temper the eggs (prevents curdling).

   • Gradually pour the mixture back into the soup, stirring constantly for a creamy texture.

4. Finish & Serve:

   • Simmer for 2 minutes (do not boil) until the soup thickens slightly.

   • Garnish with fresh parsley or dill and serve hot. Enjoy!

Servings: 4-6

Prep Time: 10 minutes

Cook Time: 25 minutes