Greek lemon chicken soup
This is a traditional Greek lemon chicken soup and it very easy and simple to make and typically a large amount of juice is added. Feel free to increase if so desired.
- 4 cups chicken broth
- ¼ cup uncooked quinoa
- salt and pepper
- 3 eggs
- 3 tbsp lemon juice
- fresh dill chopped
- shredded roasted chicken optional)
In a saucepan add the broth and bring it to a boil.
Add the quinoa and cook until tender.
You can season with the pepper and salt and reduce the heat to low and let simmer.
Use a separate bowl to whisk the eggs with lemon juice until smooth.
Into the ready egg/lemon mixture add about 1 cup of the hot broth and whisk to combine.
Then add the mixture back to the saucepan and stir until the soup becomes thickens and opaque.
You can add salt and pepper to taste, dill, and chicken if you prefer and serve.