Description
Delight your senses with our Lemon Herb Chicken Tenderloin Soup. This Greek-inspired dish is perfect for any meal, warming the soul with its rich flavors. Ideal for cozy nights or as a savory breakfast leftover, this soup remains irresistible from the first spoonful to the last.
Ingredients
– 1 pound chicken tenderloin, sliced
– 6 cups chicken broth
– 1 cup orzo pasta
– 2 large eggs
– 3 lemons, juiced
– 2 tablespoons olive oil
– 1 cup diced carrots
– 1 cup diced celery
– 1 cup diced onion
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Chopped fresh dill for garnish
Instructions
1. In a large pot, heat olive oil over medium heat. Add diced carrots, celery, and onion; sauté until softened, about 5 minutes.
2. Stir in garlic and cook for another 1 minute until fragrant.
3. Add chicken tenderloin to the pot and pour in chicken broth. Bring to a boil, then reduce heat to simmer.
4. Add orzo pasta to the simmering broth and cook until the pasta is al dente, about 9 minutes.
5. In a separate bowl, beat the eggs and slowly whisk in the lemon juice.
6. Gradually ladle a cup of hot soup into the egg mixture, whisking constantly to prevent curdling. Pour the tempered egg mixture back into the soup pot, stirring well.
7. Season the soup with oregano, salt, and pepper. Adjust seasoning to taste.
8. Serve hot, garnished with fresh dill.