Description
A bright and comforting Greek soup featuring tender chicken, rice, and a silky lemon-egg broth. It’s rich yet refreshing, perfect for a cozy but light meal.
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
8 cups chicken broth
1 cup uncooked white rice
2 cups cooked shredded chicken
3 large eggs
1/3 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened, then stir in garlic and cook briefly until fragrant.
- Pour in the chicken broth and bring to a boil. Add the rice, reduce heat, and simmer for about 15 minutes until tender.
- Stir in the shredded chicken and let it warm through for a few minutes.
- In a bowl, whisk together eggs and lemon juice until smooth. Slowly ladle about one cup of hot broth into the mixture while whisking constantly to temper the eggs.
- Gradually pour the tempered mixture back into the pot, stirring continuously. Do not let the soup boil.
- Season with salt and black pepper and cook gently for 2–3 minutes until slightly thickened.
- Remove from heat, add chopped parsley if desired, and serve warm.
Notes
Substitute rice with orzo, quinoa, or cauliflower rice for variation.
Use rotisserie chicken for convenience and extra flavor.
Avoid boiling after adding the egg mixture to prevent curdling.
Store in the refrigerator for up to 3 days; reheat gently over low heat.
Add extra lemon juice at the end for a stronger citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 120 mg
