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Pittsburgh, PA
(724) 290-5679
amanda.hertweck@gmail.com
Greek Lemon Chicken Rice Soup
Prep Time
10 min
Cooking Time
45 min
Yields
6
Ingredients
2 tbsp extra virgin olive oil
1 large sweet onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 bay leaf
1/2 tsp sea salt
1/2 tsp black pepper
2 boneless skinless chicken breasts
1/2 cup arborio rice
Juice from 1 lemon
3 eggs
1/4 cup chopped fresh dill
Directions
1. In 6 qt. Dutch Oven add extra virgin olive oil and onion.
2. Sauté over med/high heat 5-6 minutes until onion is translucent and softened.
3. Add garlic and sauté 1 minute.
4. Add chicken broth, bay leaf, salt, pepper, and chicken breasts.
5. Bring to a boil over med/high heat, cover and turn heat down to med/low.
6. Let simmer 20 minutes.
7. Remove chicken and shred.
8. Add chicken back to the pot.
9. Add rice.
10. Cover and simmer 20 more minutes.
11. Remove bay leaf.
12. In a small bowl, whisk together eggs and lemon juice.
13. Slowly add in 1 ladle of the broth while whisking, then add egg mixture into the soup.
14. Add in dill and stir.
15. Let cook about 5 minutes before serving.
16. Taste and add more lemon juice if desired.
17. Garnish with lemon slices and more fresh dill if desired.
18. Enjoy!
Notes
1. If you like your soup with more broth, feel free to add more chicken broth to your liking.
2. It's key to add the broth very slowly to the eggs while whisking vigorously.
Credit
tastefulventure.com