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Description
A comforting and tangy Greek lemon chicken soup with tender chicken, rice, and a rich egg-lemon broth.
Ingredients
- 1 lb chicken breast, diced
- 6 cups chicken broth
- 1/2 cup white rice
- 3 eggs
- 1/4 cup lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
Instructions
- Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
- Add diced chicken and cook until no longer pink.
- Pour in chicken broth and bring to a boil.
- Stir in rice, reduce heat, and simmer for 15 minutes.
- In a bowl, whisk eggs and lemon juice together.
- Slowly add a ladle of hot broth to the egg mixture while whisking.
- Pour the egg mixture back into the pot, stirring constantly.
- Simmer for 2 minutes, then season with salt and pepper.
- Serve hot.
Notes
- Use fresh lemon juice for the best flavor.
- Do not let the soup boil after adding the egg mixture to prevent curdling.
- Add extra broth if the soup thickens too much.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Greek