Greek Lemon Chicken & Rice Soup
Serves 620 mins prep50 mins cook
This is the soup I make during allergy season when I’ve been sneezing all day & need something comforting. This recipe makes a ton, so you can eat it for lunch the next day.
0 servings
What you need
Instructions
1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and sear on both sides until lightly browned, then remove and set aside. 2. In the same pot, add the onion, carrots, and celery and let them cook down for a few minutes until softened. Stir in the garlic and cook for about 30 seconds. 3. Pour in the broth and return the chicken to the pot. Bring to a boil, then lower to a simmer and cook until the chicken is fully cooked through. Remove, dice, and set aside. 4. Add the rice, cover, bring to a boil, then simmer and let it cook until tender. 5. Add the chicken back in and mix together. Cover to cook longer. 5. In a bowl, whisk together the eggs and lemon juice. Slowly ladle in some hot broth while whisking to temper, then pour it back into the pot. 6. Add the chicken back in, season with salt and pepper, and finish with fresh dill if you have it. Enjoy!! Note: you can add more broth to your soup if you’re looking for a more soupy texture!View original recipe