Greek Lemon Chicken Soup
In this classic Greek recipe, chicken soup is brightened with a silky and tangy broth that is enhanced with lemon and eggs, for a warm and satisfying meal.
Makes
Serving size
Ingredients
5-ounces chicken breast, boneless and skinless
1 medium (61 grams) carrot
1 small (17 grams) celery stalk
½ medium (55 grams) yellow or white onion
2 garlic cloves, minced
2 bay leaves
¼ teaspoon sea salt
½ teaspoon black pepper, freshly ground, plus more for garnish
3 cups chicken broth, low sodium
3 cups water
½ cup long-grain white rice, raw
2 large eggs
2 lemons, juiced (about ⅓ cup juice)
1 tablespoon cornstarch
3 tablespoons dill (for garnish)
Special Equipment:
Blender
Stockpot
Instructions
- Heat chicken, carrot, celery, onion, garlic, bay leaves, salt, pepper, chicken broth and water in a large stockpot over high heat until boiling.
- Add rice. Reduce heat to simmer. Cover and simmer for about 15 to 20 minutes, or until chicken is cooked and vegetables are tender.
- Remove from heat and discard the bay leaves.
- Remove the chicken, carrot, celery, and onion from the pot onto a plate to cool.
- Shred the chicken meat and dice all the veggies. Return to the stockpot.
- Remove 2 cups of the hot broth from the stockpot and set aside.
- Combine eggs, lemon juice and cornstarch in a blender. Blend on medium until slightly frothy.
- Pour in the reserved hot broth very slowly, while the blender is running, to temper the eggs, so that they do not scramble when added to the hot soup. The egg/lemon mixture should appear pale yellow and smooth.
- Whisk the tempered egg-lemon mixture into the soup slowly until it is evenly combined.
- Divide into six individual bowls. Garnish each bowl with dill and additional black pepper.
Cooking Tip
You can use orzo pasta or any small pasta shape, instead of rice in this soup.
Recipe Contributed by FamilyCook Productions
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