Greek Chicken Lemon Soup

Time :45

Yield :6 servings

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)!

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.