Description
A comforting yet bright Greek lemon chicken soup made with tender shredded chicken, rice, fresh herbs, and a silky lemon-egg broth. This naturally creamy soup is light, nourishing, and full of fresh Mediterranean flavor.
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
6 cups chicken broth
1 cup cooked shredded chicken
1/2 cup uncooked white rice
3 large eggs
1/3 cup freshly squeezed lemon juice (about 2 lemons)
Salt and black pepper to taste
2 tablespoons fresh dill or parsley, chopped
Lemon slices for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery and sauté for 4–5 minutes until softened and fragrant.
- Pour in the chicken broth and bring to a gentle boil. Stir in the rice, reduce heat to a simmer, and cook for 15–18 minutes until the rice is tender.
- Add the shredded chicken and cook for 2–3 minutes until heated through.
- In a medium bowl, whisk the eggs until frothy, then whisk in the lemon juice until fully combined.
- Temper the egg mixture by slowly ladling about 1 cup of hot broth into the eggs while whisking constantly.
- Gradually pour the tempered mixture back into the pot while gently stirring.
- Cook on low heat for 2–3 minutes without boiling, until slightly thickened and creamy.
- Season with salt and black pepper to taste. Serve hot with fresh dill or parsley and optional lemon slices.
Notes
Swap white rice with orzo for a different texture.
Add extra shredded chicken for a heartier soup.
For a lighter version, reduce rice and add spinach at the end of cooking.
Increase lemon juice by 1–2 tablespoons for a stronger lemon flavor.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat and avoid boiling to prevent curdling.
If soup thickens in the refrigerator, add a splash of broth or water while reheating.
Freezing is not recommended as the egg-based broth may separate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 185 mg
