Ingredients
Scale
- 1 lb cooked chicken, shredded
- 6 cups chicken broth
- 1 cup fresh lemon juice
- 2 eggs
- 1 cup cooked rice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- In a large pot, bring chicken broth to a simmer.
- Add shredded chicken, garlic, oregano, salt, and pepper; cook for 10 minutes.
- In a bowl, whisk eggs and lemon juice together.
- Gradually add some hot broth into the egg mixture, then slowly pour it back into the pot, stirring constantly.
- Stir in cooked rice and heat through without boiling.
- Serve hot, garnished with fresh parsley.
Notes
- Use fresh lemon juice for optimal flavor.
- Ensure eggs are tempered to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 75 mg
