Description
A classic Greek lemon chicken soup made with tender chicken, rice, and a silky egg and lemon broth that is comforting, bright, and naturally creamy without dairy.
Ingredients
- 1 pound boneless, skinless chicken thighs or chicken breasts
- 8 cups low-sodium chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup white rice, uncooked
- 3 large eggs, room temperature
- 1/3 cup fresh lemon juice
- Fresh dill or parsley for garnish
- Extra lemon slices for serving
Instructions
- Heat olive oil in a large pot over medium heat and sautรฉ onion until softened.
- Add garlic and cook briefly until fragrant.
- Pour in chicken broth and add chicken, salt, and pepper.
- Bring to a gentle boil, reduce heat, cover, and simmer until chicken is cooked.
- Remove chicken from the pot and set aside.
- Add rice to the broth and cook until tender.
- Shred or dice the cooked chicken.
- Whisk eggs until smooth and slowly whisk in lemon juice.
- Temper the egg mixture with hot broth while whisking constantly.
- Slowly stir the egg mixture back into the soup.
- Return chicken to the pot and warm gently without boiling.
- Taste and adjust seasoning before serving.
Notes
Do not allow the soup to boil after adding the egg mixture to keep the texture smooth and creamy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek