Description
This comforting Greek Lemon Chicken Soup is a delightful blend of flavors with tender chicken, fresh herbs, and a hint of citrus. Perfect for chilly days, it’s easy to make and sure to please the whole family.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 small sweet onion, diced small
- 2 stalks celery, diced small
- 2 medium carrots, diced small
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1/2 cup Arborio rice
- 6 cups low-sodium chicken stock
- 1 large bay leaf
- 2 (6 ounces each) chicken breasts, seasoned, cooked, and shredded
- 1/3 cup fresh lemon juice
- 2 large eggs
- 2 1/2 tablespoons chopped fresh dill
Instructions
- Warm the olive oil in a large saucepan over medium heat. Add the onion, celery, and carrots; sauté until the vegetables are tender and the onion is translucent, about 3 minutes.
- Add the garlic and sauté until slightly browned and fragrant, about 20 seconds. Season with salt and pepper.
- Stir in the rice to coat in the oil.
- Add the chicken stock and bay leaf; bring to a simmer. Simmer until the rice is tender, about 10 minutes.
- Add the shredded chicken and maintain a gentle simmer.
- In a medium bowl, whisk together the lemon juice and eggs until light and frothy.
- Remove the saucepan from the heat and slowly whisk 2 cups of the hot broth into the egg mixture, then slowly pour the egg mixture back into the soup; stir and incorporate.
- Stir in the dill, taste, and adjust seasoning if necessary. Ladle into bowls and serve immediately.
Notes
For a richer flavor, consider adding more dill or garnishing with extra lemon zest.
- Prep Time: 10 mins
- Cook Time: 25 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg