Description
A cozy and comforting soup that combines chicken, rice, and a rich egg-lemon mixture for a bright yet filling dish.
Ingredients
Main Ingredients
- 1 to 1.5 pounds Chicken (thighs or breasts) (Bone-in skin-on thighs add richness.)
- 1/2 cup White rice (jasmine or basmati, or orzo) (Choose rice type according to preference.)
- 8 cups Chicken broth (Homemade or good quality store-bought.)
- 1 to 2 tablespoons Olive oil (For sautéing.)
- 1 small Onion, diced (For the base of the soup.)
- 2 to 3 cloves Garlic, minced (Enhances flavor.)
- 2 large Eggs (For the eggs-lemon mixture.)
- 1/3 cup Fresh lemon juice (Plus more to taste.)
- Salt and black pepper (To taste.)
- Fresh herbs (dill or parsley) (For garnish.)
Optional Ingredients
- Celery, (Optional for added flavor.)
- Carrots, (Optional for added sweetness.)
- Spinach. (Optional for added nutrients.)
Instructions
Preparation
- Sauté olive oil in a large pot over medium heat.
- Add diced onion and cook until soft, about 4 to 5 minutes. Stir in minced garlic and cook for an additional 30 seconds.
- If using, add celery and carrots with the onion.
Cooking
- Pour in the chicken broth and add the chicken pieces along with a pinch of salt and black pepper. Bring to a gentle simmer.
- If using bone-in chicken, let simmer for about 25 to 30 minutes. For boneless chicken, start checking for doneness around 15 to 18 minutes.
- Remove the chicken from the pot and set it on a plate.
- Add the rice to the simmering broth and cook until tender, usually 12 to 15 minutes.
- Shred the chicken into bite-sized pieces and stir it back into the pot once the rice is ready.
Egg-Lemon Mixture
- In a medium bowl, whisk the eggs until smooth, then slowly whisk in the fresh lemon juice.
- Temper the mixture by ladling in warm broth one spoonful at a time while whisking constantly.
- Lower the heat on the soup to low and slowly pour the egg-lemon mixture into the pot, stirring gently.
- Do not allow the soup to boil. Keep it warm for a couple of minutes until it thickens slightly.
Notes
To balance flavors, start with less lemon juice and add more at the end for brightness. This soup stores well in the fridge for up to 3 days, but reheat gently to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Soup
- Cuisine: Greek