Description
A warm and comforting Greek lemon chicken soup with a rich flavor.
Ingredients
Scale
- 1 pound chicken breast, boneless and skinless
- 6 cups chicken broth
- 1 cup rice
- 2 large eggs
- 1/4 cup lemon juice
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, diced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, add chicken broth and bring to a boil.
- Add chicken, onion, carrots, and celery. Cook until chicken is done.
- Remove chicken, shred it, and return it to the pot.
- Add rice and cook until tender.
- In a bowl, whisk eggs and lemon juice together.
- Slowly add a cup of hot broth into the egg mixture, whisking continuously.
- Stir the egg mixture into the soup and heat gently. Do not boil.
- Season with salt and pepper. Serve hot and garnish with parsley.
Notes
- Use leftover chicken for quicker preparation.
- Adjust lemon juice to taste.
- For a creamier soup, add a splash of cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Greek Lemon Chicken Soup