Description
A cozy Greek chicken soup with a tangy lemon and egg base that’s easy to make and perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked chicken (breasts or thighs)
- 1/2 cup long-grain rice
- 4 cups chicken broth
- 2 large eggs
- Juice of 2 juicy lemons
- Cracked black pepper, to taste
- Sea salt, to taste
- Fresh herbs (optional, for garnish)
Instructions
- In a pot, simmer the chicken in the chicken broth until cooked through and falling apart. Remove the chicken, shred it, and set aside.
- In a bowl, whisk together the eggs and lemon juice.
- Slowly add a little hot broth into the egg mixture, whisking continuously to temper the eggs.
- Add the rice to the broth and cook until tender.
- Take the pot off the heat, and slowly stir in the egg and lemon mixture. Return the shredded chicken to the pot.
- Season with salt and pepper. Do not boil once the eggs are added.
- Let it rest a few minutes before serving to thicken.
Notes
Serve with crusty bread or a Greek salad for a hearty meal. Don’t let the soup boil after adding the eggs to maintain a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 220mg