Description
A bright, zesty Greek Lemon Chicken Soup that’s comforting and full of flavor, perfect for any occasion.
Ingredients
Scale
- 2 Boneless, skinless Chicken Breasts
- 4 cups Chicken Broth
- 1 cup Long-Grain Rice (e.g., basmati or jasmine)
- 2 Eggs
- Juice of 2 Fresh Lemons
- 1/4 cup Fresh Dill, chopped
- Salt and Pepper to taste
Instructions
- Cook the chicken by placing it in a pot with chicken broth, a pinch of salt, and boiling. Reduce heat and simmer for 15-20 minutes until cooked through.
- Shred the chicken after removing it from the pot, allowing it to cool slightly before shredding with forks.
- Cook the rice in the same pot with the broth for about 15 minutes until tender.
- Whisk the eggs and lemon juice together in a medium bowl until frothy.
- Temper the eggs by slowly adding a ladleful of hot broth while whisking constantly.
- Combine the egg mixture back into the pot with rice and broth, stirring constantly for 2-3 minutes over low heat.
- Add the shredded chicken and chopped dill, then season with salt and pepper to taste.
- Serve hot, garnished with extra dill and lemon wedges on the side.
Notes
Serve with rustic bowls and fresh lemon wedges for added flavor. Pair with warm pita bread or Greek salad for an elevated experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Greek soup, lemon chicken, comforting soup, Mediterranean recipe, Avgolemono