Greek Lemon Chicken Soup

Prep Time: 20 mins | Cook Time: 20 mins | Course: Dinner | Serves: 6

Delicious lemony chicken soup with small pasta stars has lots of veggies and is thickened with eggs. Inspired by Joanna Cismaru of Jo Cooks https://www.jocooks.com/recipes/lemon-rice-and-chicken-soup/ 

1 Tbsp olive oil

1 onion, diced

1 carrot, chopped

3 stalks celery, diced

Salt and pepper, to taste

3 cloves garlic, minced

1 bay leaf

1 tsp oregano

1 tsp italian seasoning

1 qt chicken broth

1 lemon, zested & juiced

1 cup small pasta stars or other small pasta

2 cups chicken, cooked and shredded or chopped

3 eggs, whisked

¼ cup fresh dill or parsley, chopped

Freshly grated parmesan cheese, for garnish

In a soup pot or dutch oven, heat the oil over medium heat and stir in onion, carrot, celery, salt, and pepper. Allow to cook for 5 minutes or until the onion is softened. Add in the garlic, bay leaf, oregano, italian seasoning, chicken broth, lemon zest, and lemon juice. Stir until warmed through, add in the pasta, and chicken, and let simmer for about 10 minutes. Whisk the eggs in a mixing bowl, add a ladle of hot broth into the eggs while whisking. Pour eggs and broth back into the soup pot while stirring. Garnish with fresh herbs and parmesan cheese for serving.