Greek Lemon Chicken Rice Soup
User Reviews
4.7
Greek Lemon Chicken Rice Soup
Description
Greek Lemon Chicken Rice Soup layers aromatics like diced onion, celery, garlic, and lemon zest sautéed in olive oil to build a flavorful base. Adding shredded cooked chicken, chicken stock, and cooked long grain rice creates a substantial broth-based soup. A bay leaf simmers with the soup, adding depth. The signature aspect is the addition of tempered egg yolks whisked with lemon juice. This mixture is carefully incorporated off heat to avoid curdling, producing a creamy, tangy finish that is distinctive in Greek cuisine.
The soup offers a balance of bright lemon flavor, subtle garlicky notes, and comforting chicken and rice. The texture is hearty due to the rice and shredded chicken but still light because it is broth-based rather than creamy. Fresh herbs and lemon slices as garnish provide fresh herbal and citrus highlights.
This soup is best served hot and is suitable as a light meal or starter. It is versatile in its rice choice and can be blended for smoother texture if desired. Proper cooling and reheating methods are important; avoid boiling to keep the egg from scrambling. Leftovers store well refrigerated and freeze safely for months.
When reheating, use a splash of broth and heat gently to preserve flavor and texture.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced finely, medium
- 1 celery thinly sliced, stalk
- 1/2 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- lemon zest of 2 lemons
- 3 cloves garlic minced
- 6 cups chicken stock low-sodium
- 1 bay leaf
- 3 cups chicken thighs shredded or cut into bite-sized cubes, cooked
- 2 cups long grain rice cooked
- 3 egg large yolks
- lemon juice of 2
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- lices of lemon for garnish
- parsley dill, or scallions, for garnish, chopped, fresh
Instructions
- Heat a large pot or dutch oven with olive oil over medium high heat, diced onions, and celery, seasoned with about 1/2 tsp salt and pepper. Saute for 3-5 minutes until translucent, then turn the heat to medium and add the garlic and lemon zest. Let cook for 1 minute, until fragrant.
- Add chicken stock, shredded chicken, bay leaf, and cooked rice to the pot. Bring the soup to a simmer and cook for 15 minutes.
- In a small bowl, whisk together egg yolks and lemon juice. Gradually ladle in about 1/2 cup of the hot broth from the pot, whisking constantly to temper the eggs so they don't scramble when added to the soup.
- Turn heat off the heat on the stove then add the tempered egg mixture to the pot, stirring in well. Taste, then season with salt and pepper as needed.
- Serve hot with lemon slices and chopped fresh herbs.
- Serve while hot.
Notes
- Do not let the soup boil after adding the egg and lemon mixture to prevent curdling.
- Any kind of rice can be used, including jasmine, basmati, wild, brown, or arborio.
- Use an immersion blender to blend the soup smoother if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze in containers allowing room for expansion; keep frozen up to 6 months.
- Thaw frozen soup overnight in the refrigerator before reheating.
- Reheat gently on the stove with added broth to avoid burning or curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 311kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 161mg | 54% |
| Sodium | 648mg | 27% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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