Recipe Background
Greek Chicken Lemon Soup is a comforting, Mediterranean-inspired dish that brings together tender shredded chicken, fluffy rice, and velvety eggs for a rich, satisfying texture that's just so luxurious. Fresh lemon juice adds a bright, tangy flavor to this creamy soup, cutting through the richness like a sunbeam, while hearty vegetables like carrots, celery, and onions balance it with a touch of sweetness. Whether you're looking for a light and refreshing soup or a cozy, warming meal, Greek Chicken Lemon Soup is the perfect choice for any occasion. Kali orexi (that's "bon appetit" in Greek)!
Greek Chicken Lemon Soup is a comforting, Mediterranean-inspired dish that brings together tender shredded chicken, fluffy rice, and velvety eggs for a rich, satisfying texture that's just so luxurious. Fresh lemon juice adds a bright, tangy flavor to this creamy soup, cutting through the richness like a sunbeam, while hearty vegetables like carrots, celery, and onions balance it with a touch of sweetness. Whether you're looking for a light and refreshing soup or a cozy, warming meal, Greek Chicken Lemon Soup is the perfect choice for any occasion. Kali orexi (that's "bon appetit" in Greek)!
Ingredients
- 3 tablespoons olive oil
- 3 large carrots diced
- 2 stalks celery thinly sliced
- 1 large onion finely chopped
- 1 cup rice
- salt to taste
- black pepper to taste
- 12 cups chicken broth optionally low-sodium
- 2 chicken breasts boneless and skinless, cooked and shredded
- 4 tablespoons butter
- 4 tablespoons flour
- 4 eggs
- 1/2 cup lemon juice
Directions
- In a large pot over medium heat, add the oil.
- Add the carrots, the celery pieces, and the onions to the hot oil and cook, stirring occasionally, until they are softened, about 3-5 minutes.
- Increase the heat to medium-high.
- Add the rice to the veggie mixture and cook, while stirring occasionally, until the rice is lightly toasted, about 1-2 minutes.
- Generously season the rice mixture with the salt and the black pepper, and stir to combine.
- Add the chicken broth to the rice mixture and stir to combine.
- Bring the soup mixture to a boil.
- Reduce the heat to medium-low.
- Simmer the soup mixture, while stirring occasionally, until the rice and the carrots are cooked, about 20 minutes.
- Add the shredded chicken to the soup mixture and stir to combine.
- Transfer the pot from the heat.
- In a small, heavy-bottomed saucepan over medium heat, melt the butter.
- Add the flour to the melted butter and cook, while whisking vigorously, until it is smooth and incorporated.
- Gradually add 4 cups of the soup mixture to the butter mixture and cook, while stirring constantly, until it is slightly thickened.
- Transfer the saucepan from the heat.
- In a medium bowl, add the eggs and beat with a whisk until they are foamy.
- Slowly add the lemon juice and the thickened soup mixture into the remaining soup mixture, while whisking it constantly, until just combined.
- Very slowly pour the egg mixture into the soup mixture, while vigorously and constantly stirring.
- Place the pot over medium heat and cook the soup mixture until it slightly thickens, about 3-5 minutes. Do not let the soup mixture boil.
- Serve.
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