Description
A cozy and bright soup that combines tender chicken, creamy egg, and zesty lemon for a comforting bowl of goodness.
Ingredients
Main Ingredients
- 1 lb Chicken (breasts, thighs, or rotisserie)
- 6 cups Chicken broth (Use low sodium if possible.)
- 1 cup White rice (Or orzo for variation.)
- 2 Eggs (Key for creamy texture.)
- 2 medium Lemons (Use fresh lemons.)
- 1 medium Onion (Chopped.)
- 2-3 cloves Garlic (Minced.)
- 1 tbsp Fresh dill or oregano (Dill is preferred.)
- to taste Salt and pepper
Instructions
Preparation
- In a soup pot, sauté chopped onion in a little olive oil until soft. Add minced garlic and stir for about 30 seconds.
- Add chicken and broth. Bring to a gentle simmer. Cook until chicken is done, then remove chicken and shred it.
Cooking
- Add rice to the simmering broth. Cook until tender.
- Return shredded chicken to the pot. Keep everything at a gentle simmer, not a rolling boil.
- In a bowl, whisk eggs until smooth. Slowly whisk in fresh lemon juice.
- Temper the egg mixture with hot broth, then pour it back into the pot off the heat.
- Taste and adjust seasonings: salt, pepper, extra lemon, dill, or oregano. Serve warm.
Notes
For best results, store rice separately if you expect leftovers to prevent absorption of broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course, Soup
- Cuisine: Greek