Description
Introducing Greek Lemon Chicken Soup, a heartwarming dish that brings comfort and flavor to your dining table. This soup combines tender rice and shredded chicken in a silky, lemon-infused broth enriched with eggs. Perfect for cozy dinners or when you need a soothing meal, the vibrant lemon flavor elevates the rich broth, creating an unforgettable experience. Quick to prepare and packed with wholesome ingredients, this family-friendly recipe is sure to become a favorite.
Ingredients
- Extra virgin olive oil
- Carrots
- Celery
- Green onions
- Garlic
- Low-sodium chicken broth
- Bay leaves
- Rice
- Shredded cooked chicken
- Freshly squeezed lemon juice
- Eggs
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Sauté chopped carrots, celery, and green onions until softened. Add minced garlic and cook until fragrant.
- Pour in the chicken broth and add bay leaves. Bring to a boil, then stir in rice, salt, and pepper. Reduce heat and simmer for 20 minutes until rice is tender. Incorporate shredded chicken.
- In a bowl, whisk together lemon juice and eggs. Gradually mix in hot broth to temper the eggs before adding them back into the soup pot.
- Stir gently to combine everything without curdling the egg mixture. Remove from heat and garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 100mg
Keywords: For added flavor, use homemade chicken stock. Feel free to customize with seasonal vegetables like spinach or kale. Adjust lemon juice based on your taste preference.