Description
A comforting Greek lemon chicken soup that combines tender chicken, fluffy rice, and tangy lemon, perfect for chilly days.
Ingredients
Scale
- 1 lb chicken (boneless, skinless)
- 1 cup white rice
- 4 cups chicken broth
- 3 large eggs
- 1/2 cup lemon juice (freshly squeezed)
- Salt and pepper to taste
- Chopped parsley (for garnish)
Instructions
- Bring the chicken broth to a boil in a pot.
- Add the chicken and cook until it’s tender, about 20 minutes.
- Remove the chicken and shred it into bite-sized pieces.
- Add the rice to the broth and allow it to cook until tender, about 15 minutes.
- Whisk together the eggs and lemon juice in a separate bowl until well combined.
- Gradually ladle a bit of the hot broth into the egg mixture to temper it.
- Slowly whisk the tempered egg mixture back into the pot, stirring constantly to create a creamy texture.
- Stir in the shredded chicken, season with salt and pepper to taste, and serve hot, garnished with chopped parsley.
Notes
Can be made ahead; store rice separately to prevent mushiness. Try adding vegetables or different herbs for variations.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 186mg