Description
A traditional Greek soup made with chicken, lemon, and rice, offering a comforting and zesty flavor.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 1 cup uncooked rice
- 4 large eggs
- 1/2 cup fresh lemon juice
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- Salt and pepper to taste
- 8 cups chicken broth
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the chicken, carrots, celery, and onion to the pot and simmer for 1 hour until the chicken is cooked.
- Remove the chicken from the pot and shred the meat, then return it to the pot.
- Add the rice and cook for an additional 20 minutes until the rice is tender.
- In a separate bowl, whisk the eggs and lemon juice together.
- Slowly add a ladle of hot soup to the egg mixture, stirring constantly to temper the eggs.
- Pour the egg mixture back into the pot and stir gently to combine.
- Season with salt and pepper, and serve hot.
Notes
For a creamier texture, blend some of the soup before adding the eggs. Garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Method: Soup
- Cuisine: Greek
Nutrition
- Calories: 250
- Sugar: 2g
- Fat: 10g
- Carbohydrates: 20g
- Protein: 25g