Description
A traditional Greek lemon chicken soup with eggs and rice, thickened to a creamy consistency.
Ingredients
- 6 cups chicken broth
- 1/2 cup long-grain rice
- 2 cups cooked chicken, shredded
- 2 large eggs
- 1/4 cup fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- Fresh dill or parsley, chopped, for garnish (optional)
Instructions
- In a large pot, bring chicken broth to a boil.
- Add rice, reduce heat, cover, and simmer for 15-20 minutes, or until rice is tender.
- Stir in the shredded chicken.
- In a medium bowl, whisk the eggs until frothy.
- Gradually add the lemon juice to the eggs while whisking continuously.
- Slowly temper the egg mixture by adding about 1 cup of the hot broth from the pot, whisking constantly.
- Pour the tempered egg mixture back into the pot with the remaining broth and rice, stirring constantly.
- Heat gently for 2-3 minutes, without boiling, until the soup thickens slightly.
- Season with salt and pepper to taste.
- Serve immediately, garnished with fresh dill or parsley if desired.
Notes
- Ensure the soup does not boil after adding the egg mixture to prevent curdling.
- For a thinner soup, add more chicken broth.
- Adjust lemon juice to your preference for a brighter flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek