Description
A bright and comforting Greek lemon chicken soup made with tender chicken, soft rice, and a silky egg-lemon broth that is both creamy and refreshing.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 to 1 cup finely chopped carrots
- 1/2 to 1 cup finely chopped celery
- 1/2 to 1 cup finely chopped green onions
- 2 garlic cloves, finely chopped
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup rice
- Salt, to taste
- Black pepper, to taste
- 2 cooked chicken breasts, shredded (or 6–8 oz rotisserie chicken)
- 1/2 cup freshly squeezed lemon juice
- 2 large eggs
- Fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add carrots, celery, and green onions, sautéing until softened. Stir in garlic and cook briefly.
- Pour in chicken broth and add bay leaves. Bring to a boil.
- Add rice, season with salt and pepper, reduce heat, and simmer for about 20 minutes until rice is tender.
- Stir in shredded chicken and heat through.
- In a bowl, whisk eggs and lemon juice until smooth. Slowly add 2 ladles of hot broth while whisking continuously.
- Pour the tempered mixture into the soup and stir gently.
- Remove from heat immediately to prevent curdling.
- Serve hot, garnished with parsley if desired.
Notes
- Temper the eggs carefully to avoid curdling.
- Do not boil after adding the egg-lemon mixture.
- Add extra broth when reheating as rice absorbs liquid.
- Use orzo instead of rice for variation.
- Adjust lemon juice for desired tanginess.
- Store in refrigerator up to 3 days.
- Reheat gently over low heat for best texture.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
