Speedy Greek Style Chicken & Lemon Soup
 
Prep time
Cook time
Total time
 
This delicious soup will nurse you back to good health when you're sick!
Author:
Recipe type: Soup
Cuisine: Med
Serves: 8
Ingredients
  • 8 cups chicken stock, preferably homemade
  • 1 heaping cup shredded rotisserie chicken
  • ⅓ cup uncooked long grain basmati rice
  • 2 large eggs
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1 cup onion, diced
  • 3 tbsp olive oil
  • ¼ cup fresh lemon juice and add more to taste
  • 2 bay leaves
  • 1 tbsp salt
  • 1tsp freshly ground pepper
  • ½ cup fresh dill
  • ½ cup flat leaf Italian parsley
  • serve with lemon wedges and fresh herbs
Instructions
  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes.
  2. Add the carrot + celery and cook for 3 minutes.
  3. Add the bay leaves + chicken stock + rice, switch to high heat and bring to a boil.
  4. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes.
  5. Add the chicken and reduce the broth to a low simmer.
  6. In a medium sized bowl, beat the lemon juice, eggs, and pepper together.
  7. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture.
  8. Pour the egg mixture back into the pot with 1 tablespoon of salt. Stir well to blend. Add fresh dill and parsley and give a quick stir.
  9. Ladle soup into bowls and garnish with fresh herbs and/or lemon wedge.
Notes
Don't forget to remove the bay leafs before serving!
I really like a ton of lemon in my soup so I add more lemon juice. I sometimes add ½ cup instead of ¼ cup. Taste as you go so you don't add too much!
Sometimes I add 1 tsp of lemon zest of preserved lemon rinds to amp up the lemon flavor.
Recipe by The Peony Life at http://thepeonylife.com/2015/08/speedy-greek-style-chicken-lemon-soup/