Description
A comforting and nourishing Greek soup with chicken, lemon, and rice for a rejuvenating hug in a bowl.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 2 carrots, diced (optional)
- 8 cups chicken broth
- 1 cup white rice or orzo pasta
- 2 large eggs
- 1 egg yolk
- Juice of 2–3 lemons (about ½ cup)
- 2 cups shredded cooked chicken
- Salt and black pepper, to taste
- Fresh dill or parsley, for garnish
- Optional Add-ins: Spinach or kale, 1 tsp turmeric, quinoa instead of rice
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and diced carrots (if using), cooking for another 2 minutes until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the white rice or orzo pasta, cooking until tender, about 15–20 minutes.
- While the rice is cooking, combine the eggs, egg yolk, and lemon juice in a bowl and whisk until frothy.
- Carefully ladle some hot broth from the pot into the egg-lemon mixture while whisking continuously to prevent curdling.
- Gradually stir the tempered mixture back into the pot with the rest of the soup.
- Add the shredded chicken and cook on low heat, stirring gently until creamy and heated through, but do not let it boil.
- Season with salt and black pepper to taste. Garnish with fresh dill or parsley before serving. Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Add a splash of water or more chicken broth when reheating to loosen the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek