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Greek Chicken Lemon Soup

ChickenStove-TopMediterranean

Time: 45 minutes

Yield: 6 servings

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About

Greek Chicken Lemon Soup is a comforting, Mediterranean-inspired dish that brings together tender shredded chicken, fluffy rice, and velvety eggs for a rich, satisfying texture that's just so luxurious. Fresh lemon juice adds a bright, tangy flavor to this creamy soup, cutting through the richness like a sunbeam, while hearty vegetables like carrots, celery, and onions balance it with a touch of sweetness. Whether you're looking for a light and refreshing soup or a cozy, warming meal, Greek Chicken Lemon Soup is the perfect choice for any occasion. Kali orexi (that's "bon appetit" in Greek)!

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Ingredients

  • 3 tablespoons olive oil
  • 3 large carrots, diced
  • 2 stalks celery, thinly sliced
  • 1 large onion, finely chopped
  • 1 cup rice
  • salt, to taste
  • black pepper, to taste
  • 12 cups chicken broth, optionally low-sodium
  • 2 chicken breasts, boneless and skinless, cooked and shredded
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 4 eggs
  • 1/2 cup lemon juice

Directions

Step 1 -In a large pot over medium heat, add the oil.

Step 2 -Add the carrots, the celery pieces, and the onions to the hot oil and cook, stirring occasionally, until they are softened, about 3-5 minutes.

Step 3 -Increase the heat to medium-high.

Step 4 -Add the rice to the veggie mixture and cook, while stirring occasionally, until the rice is lightly toasted, about 1-2 minutes.

Step 5 -Generously season the rice mixture with the salt and the black pepper, and stir to combine.

Step 6 -Add the chicken broth to the rice mixture and stir to combine.

Step 7 -Bring the soup mixture to a boil.

Step 8 -Reduce the heat to medium-low.

Step 9 -Simmer the soup mixture, while stirring occasionally, until the rice and the carrots are cooked, about 20 minutes.

Step 10 -Add the shredded chicken to the soup mixture and stir to combine.

Step 11 -Transfer the pot from the heat.

Step 12 -In a small, heavy-bottomed saucepan over medium heat, melt the butter.

Step 13 -Add the flour to the melted butter and cook, while whisking vigorously, until it is smooth and incorporated.

Step 14 -Gradually add 4 cups of the soup mixture to the butter mixture and cook, while stirring constantly, until it is slightly thickened.

Step 15 -Transfer the saucepan from the heat.

Step 16 -In a medium bowl, add the eggs and beat with a whisk until they are foamy.

Step 17 -Slowly add the lemon juice and the thickened soup mixture into the remaining soup mixture, while whisking it constantly, until just combined.

Step 18 -Very slowly pour the egg mixture into the soup mixture, while vigorously and constantly stirring.

Step 19 -Place the pot over medium heat and cook the soup mixture until it slightly thickens, about 3-5 minutes. Do not let the soup mixture boil.

Step 20 -Serve.

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