Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 6 cups chicken broth
- ½ cup uncooked rice (or orzo pasta)
- 2 cups cooked shredded chicken
- 2 large eggs
- Juice of 2 lemons
- Salt and pepper (to taste)
- Fresh dill (for garnish)
- Lemon wedges (for serving)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion until softened, about 5 minutes. Add minced garlic and cook for an additional 1–2 minutes.
- Pour in chicken broth and bring to a boil. Add rice (or orzo pasta) and reduce heat to simmer for about 10–12 minutes until tender.
- While the rice cooks, whisk eggs in a medium bowl until frothy. Slowly add lemon juice while whisking continuously.
- Gradually ladle hot broth into the egg-lemon mixture while whisking to temper it. Slowly return this mixture to the pot while stirring.
- Stir in shredded chicken and heat through for about 5 minutes without boiling. Season with salt and pepper.
- Serve hot, garnished with fresh dill and lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 120mg