1-Getting Started: First, heat 1 tablespoon of extra virgin olive oil in a large pot over medium-high heat. Add the chopped carrots, celery, and green onions, and sauté them briefly before stirring in the chopped garlic. This builds a flavorful base for your Greek lemon chicken soup.

2-Getting Started: Next, pour in the 8 cups of low-sodium chicken broth and add 2 bay leaves, then bring it to a boil. Add the 1 cup of rice or orzo, along with salt and pepper, and simmer on medium-low for about 20 minutes until tender.

3-Finishing Touches: Stir in the shredded chicken, which is about 6 to 8 ounces from 2 pieces. In a separate bowl, whisk together the 1/2 cup of freshly squeezed lemon juice and 2 large eggs. Slowly add two ladles of hot broth to this mixture while whisking to temper the eggs and avoid curdling.

4-Finishing Touches: Combine the egg-lemon mixture back into the pot and stir quickly, then remove from heat to keep the creamy texture intact. Finally, garnish with fresh parsley if you like, and serve hot. For more ideas on quick meals, you might enjoy our refreshing strawberry milkshake recipe as a fun follow-up.