Greek Lemon Chicken Soup
A comforting and tangy Greek soup with chicken, rice, and lemon.
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Main Ingredients
- 1 lb chicken breast boneless, skinless
- 6 cups chicken broth
- ½ cup rice uncooked
- 3 eggs
- 2 lemons juiced
- 1 onion chopped
- 2 cloves garlic minced
- to taste salt
- to taste black pepper
- 2 tablespoon olive oil
1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cook until softened.
2. Add chicken breast to the pot and cook until browned on all sides.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer until chicken is cooked through, about 20 minutes.
4. Remove chicken from the pot, shred it, and return it to the pot. Add rice and cook until tender, about 10 minutes.
5. In a bowl, whisk eggs and lemon juice together. Slowly add a ladle of hot soup to the egg mixture, whisking constantly to temper the eggs.
6. Slowly pour the egg mixture back into the pot, stirring constantly. Cook for a few more minutes until the soup thickens slightly. Season with salt and pepper to taste.
Calories: 250kcal | Carbohydrates: 20g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 150mg | Sodium: 800mg | Potassium: 400mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg