Greek Lemon Chicken Soup

1. 1

   Simmer the chicken and aromatics

   Combine the chicken breast, onion, carrot, and celery in a pot with water. Bring to a gentle simmer and cook until the chicken is opaque throughout and the vegetables begin to soften.

   TIPSkim any foam that rises to the surface for a clearer, cleaner-tasting broth.
2. 2

   Cook the rice in the fortified broth

   • Remove the cooked chicken from the pot and shred into bite-sized pieces.
   • Stir the raw rice and salt into the simmering liquid.
   • Cook until the rice is tender, approximately 12 minutes.
3. 3

   Temper the egg and lemon mixture

   Whisk the eggs and lemon juice together in a bowl. Slowly drizzle in a ladle of hot broth while whisking constantly to raise the egg temperature without curdling, then stir the mixture back into the main pot.

   TIPEnsure the soup is not boiling when adding the egg mixture to maintain a silky, creamy texture.
4. 4

   Reincorporate the chicken and season

   Fold the shredded chicken back into the soup. Stir in the fresh dill and ground black pepper just before serving to preserve the herb's bright color and aroma.

Cuisines we love