Middle Eastern · Dinner
Garlic Lemon Chicken Soup
A brothy Middle Eastern soup built on shredded chicken thigh simmered with garlic, lemon and rice, finished with beaten egg for body and a herb scatter. The garlic is cooked until mellow and sweet, the broth sharpened with fresh lemon juice, and the soup ladled hot with pita alongside.
$4
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
486Calories
42.3gProtein
19.8gFat
35.2gCarbs
2.4gSugar
1.7gFiber
1145mgSodium
417mgChol
4.9gSat Fat
680mgPotassium
80mgCalcium
3.4mgIron
0.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Cut the chicken thigh into bite-size pieces, thinly slice the garlic, and beat the egg in a small bowl.
2
Sauté
Warm the olive oil in a medium saucepan over medium heat and cook the garlic 2 to 3 minutes, stirring often, until pale gold and soft.
3
Add
Stir in the chicken pieces and cook over medium heat 4 to 5 minutes, turning occasionally, until the outside is no longer pink.
4
Simmer
Pour in the stock and rice, bring to a boil over medium-high heat, then reduce to low and simmer covered 15 minutes until rice is tender.
5
Temper
Ladle a few spoonfuls of hot broth into the beaten egg while whisking, then stir the warmed egg mixture back into the saucepan off heat, working quickly.
6
Finish
Stir in the lemon juice, salt, pepper, and parsley, let sit 1 minute until glossy and slightly thickened.
7
Plate
Ladle the soup into a bowl and float the lemon slices on the surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless, skinless chicken thigh
- 3 cups720ml chicken stock
- 12 cloves12 cloves garlic
- 1/2 cup90g white rice, uncooked
- 22 eggs
- 4 tbsp60ml fresh lemon juice
- 2 tbsp28g olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp8g fresh parsley
- 44 thin lemon slices, for garnish
