Description
Savor authentic Greek Lemon Chicken Soup! Perfect for a quick, easy meal with zesty flavors and wholesome ingredients. Click for the recipe!
Ingredients
Scale
- 8 cups (2 quarts) chicken broth, preferably homemade
- 1 pound (450g) boneless, skinless chicken breasts
- 3/4 cup (150g) uncooked long-grain white rice or orzo pasta
- 3 large eggs, room temperature
- 1/3 cup (80ml) fresh lemon juice (approximately 2–3 lemons)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about 3/4 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried dill (or 1 tablespoon fresh)
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh dill and lemon slices for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, sautéing for 5-7 minutes until softened. Add garlic, oregano, and dill, cooking for 30 seconds until fragrant. Pour in chicken broth and bring to a gentle boil.
- Add whole chicken breasts to boiling broth, reduce heat, and simmer for about 15 minutes until chicken reaches 165°F (74°C). Remove chicken to a plate.
- Add rice to the simmering broth and cook according to package directions, usually 15-20 minutes, until tender.
- While rice cooks, shred the chicken into bite-sized pieces using two forks.
- In a medium bowl, whisk eggs until frothy. Slowly add lemon juice while whisking continuously.
- Once rice is tender, reduce heat to lowest setting. Gradually add about 2 cups of hot broth to the egg-lemon mixture, one ladle at a time, while whisking constantly.
- Slowly pour the tempered egg-lemon mixture back into the pot while stirring. Add shredded chicken and heat gently for 2-3 minutes until soup thickens slightly. Never allow to boil.
- Season with salt and pepper to taste. Serve immediately garnished with fresh dill and lemon slices.