Description
A cozy and bright lemon chicken soup thickened with eggs, perfect for a comforting meal without the heaviness of cream.
Ingredients
Soup Base
- 1 Tbsp olive oil (For sautéing vegetables.)
- 1 cup onion, chopped (Optional, for flavor.)
- 1 cup celery, chopped (Optional, for flavor.)
- 1 cup carrot, chopped (Optional, for flavor.)
Main Ingredients
- 6 cups chicken broth (Homemade or store bought, use good quality for best flavor.)
- 2 cups shredded cooked chicken (Rotisserie chicken is a quick option.)
- 1 cup rice or orzo (Choose based on preference.)
- 2-3 whole eggs (Used for creamy texture.)
- 1/4 cup fresh lemon juice (Fresh juice is preferred for brightness.)
Seasoning and Toppings
- to taste salt and pepper (Adjust based on broth used.)
- 2 Tbsp dill or parsley, chopped (For garnish.)
Instructions
Preparation
- In a soup pot, sauté chopped onion, celery, and carrot in olive oil with a pinch of salt until soft.
- Pour in chicken broth and bring to a gentle simmer.
- Add rice or orzo and cook until tender, stirring occasionally.
Adding Chicken and Egg Mixture
- Stir in shredded chicken and warm through for a few minutes.
- In a bowl, whisk eggs until smooth, then slowly whisk in fresh lemon juice.
- Ladle in a bit of hot broth while whisking the egg mixture continuously to temper the eggs.
Finishing Touches
- Remove pot from heat and slowly pour in the egg-lemon mixture while stirring gently. Do not boil after adding.
- Taste and adjust seasoning with more lemon, salt, pepper, and herbs as desired.
Notes
Tempering the eggs is crucial to achieve a silky texture. Avoid boiling after adding the egg mixture. The soup can be stored in an airtight container in the fridge for up to 3-4 days, and it reheats well on low heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: Greek