Description
A comforting and tangy Greek-style chicken soup with lemon and rice.
Ingredients
Scale
For the Crust:
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1/2 cup long-grain white rice
- 3 eggs
- 1/4 cup fresh lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Instructions
1. Prepare the Crust:
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
- Pour in chicken broth and bring to a boil. Add rice, reduce heat, and simmer for 15 minutes until rice is tender.
- In a bowl, whisk eggs and lemon juice together. Slowly ladle 1 cup of the hot broth into the egg mixture while whisking constantly to temper the eggs.
- Stir the egg mixture back into the pot. Add shredded chicken, salt, and pepper. Simmer for 5 minutes, stirring occasionally. Serve hot.
Notes
You can customize the seasonings to taste.