Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1/2 cup uncooked white rice
- 2 cups cooked shredded chicken
Lemon-Egg Mixture
- 2 large eggs
- Juice of 2 lemons
Seasonings and Garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh dill or parsley
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium heat to prepare the base for the soup.
- Sauté onion and garlic: Add diced onion and cook for 4–5 minutes until soft, then add minced garlic and cook for 30 seconds to release aroma.
- Add chicken broth and boil: Pour in the chicken broth and bring the mixture to a boil.
- Cook rice: Add uncooked white rice to the boiling broth and reduce to a simmer; cook for 15 minutes or until the rice is tender.
- Add shredded chicken: Stir in the cooked shredded chicken and lower the heat to maintain a gentle simmer.
- Prepare lemon-egg mixture: In a separate bowl, whisk together the eggs and freshly squeezed lemon juice until fully combined.
- Temper eggs: Slowly ladle 1 cup of hot broth from the soup into the lemon-egg mixture while continuously whisking to temper the eggs and prevent curdling.
- Combine mixtures: Gradually stir the tempered egg mixture back into the soup pot, making sure the heat is low to avoid boiling and curdling.
- Season and garnish: Season the soup with salt and black pepper, garnish with fresh chopped dill or parsley, then serve warm.
Notes
- Temper the eggs carefully by gradually mixing hot broth to avoid curdling and ensure a silky texture.
- For a brighter, more pronounced lemon flavor, add extra fresh lemon juice to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
