Description
A classic Greek chicken soup with rice, enriched with a silky lemon-egg mixture that creates a bright, tangy, and comforting broth. Perfectly balanced between cozy and refreshing.
Ingredients
For the chicken:
1 tbsp olive oil
2 (5-ounce) boneless, skinless chicken breasts
1 lemon wedge
1/2 cup chicken broth
Salt and pepper, to taste
For the soup:
2 tbsp olive oil
1/4 cup diced carrots
1/4 cup diced onion
1/4 cup diced parsnip
1/4 cup diced celery stalk
2 cloves garlic, minced
Salt and pepper, to taste
5 cups chicken stock
1 bay leaf
1/2 cup Arborio rice (or other short-grain rice)
2 (5-ounce) cooked chicken breasts, shredded
1 large egg
1/3 cup freshly squeezed lemon juice
Fresh parsley, chopped (for garnish)
Instructions
- Take chicken out of the fridge 20 minutes before cooking. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper.
- Sear chicken 5 minutes per side. Add broth and lemon wedge, cover, and cook 10 minutes, or until internal temp reaches 165°F (74°C). Remove chicken, discard liquid, and shred.
- Heat olive oil in a large pot. Add carrots, onion, parsnip, and celery. Cook 5 minutes, then stir in garlic until fragrant.
- Rinse rice until water runs clear. Add chicken stock and bay leaf to the pot, then bring to a boil. Stir in rice and simmer 15–20 minutes until tender.
- Stir in shredded chicken.
- In a bowl, whisk egg with lemon juice. Slowly whisk in 1/2 cup of hot soup broth to temper.
- Stir egg-lemon mixture back into soup. Remove from heat immediately to prevent curdling.
- Ladle soup into bowls, garnish with parsley, and serve warm.
Notes
Substitute rice with orzo pasta for a traditional variation.
For a richer broth, whisk in an extra egg.
Spinach, leeks, or dill make delicious add-ins at the end of cooking.
Do not boil after adding the egg-lemon mixture to keep the soup silky.
Best served fresh—avoid freezing, as texture may separate.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
