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)!
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.
