Greek Lemon Chicken Soup with Orzo

• 500gboneless, skinless chicken thighs
• 1.5litres chicken stock
• 1 tbspolive oil
• 1onion, finely chopped
• 2carrots, cut into 5 mm dice
• 2celery sticks, finely diced
• 150gorzo
• fine salt
• black pepper
• 2eggs
• 60 mllemon juice
• 10gdill, chopped

Method

1. 1Heat the olive oil in a large saucepan over a medium heat. Cook the onion, carrots and celery with a pinch of fine salt for 8 minutes until soft.
2. 2Add the chicken thighs and the stock. Bring to a gentle simmer and cook for 20 minutes until the thickest part of the chicken reaches 75°C for 30 seconds. Lift the chicken onto a board and shred it with two forks.
3. 3Add the orzo to the broth and simmer for 8 to 9 minutes until tender. Return the shredded chicken and turn the heat right down so the soup stops bubbling.
4. 4Whisk the eggs in a bowl with the lemon juice until pale. Whisking constantly, ladle in a cup of the hot broth, then another. Warming the eggs slowly is what stops them scrambling.
5. 5Pour the egg mixture back into the pan, stirring, and keep it over the lowest heat for 2 to 3 minutes until the soup turns silky and coats the spoon. Do not let it boil.
6. 6Season with salt and black pepper, stir in the dill and serve in warm bowls.

Per serving

kcal

423

protein

36.7g

fibre

3.7g

carbs

39.6g

fat

13g