Greek · Lunch
Greek Lemon Chicken Soup with Rice
A brothy Greek soup built on shredded chicken breast and short-grain rice simmered in chicken stock, finished with an egg-lemon avgolemono that thickens the broth to silky consistency. Seasoned with dill and black pepper, it is a light, tangy, comforting bowl.
$4
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
291Calories
36.2gProtein
7.1gFat
25.4gCarbs
1.2gSugar
0.7gFiber
1010mgSodium
229mgChol
1.9gSat Fat
533mgPotassium
81mgCalcium
1.5mgIron
0.3mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
low-calorie
herb-salt
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Trim chicken breast, measure rice, egg, lemon juice, dill, salt, and pepper before starting.
2
Bring chicken stock to a boil over high heat, add chicken, reduce to low, and simmer 12 minutes until opaque and 165F internally.
3
Stir rice into simmering stock over medium-low heat and cook 15 minutes until grains are tender and translucent.
4
Whisk egg smooth in a small bowl, then whisk in lemon juice in a steady stream until pale yellow.
5
Ladle hot stock into egg-lemon mixture while whisking constantly to temper and warm gradually, off heat.
6
Plate
Pour tempered mixture into soup while stirring, garnish with dill, salt, and pepper, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chicken breast
- 3 cups720ml chicken stock
- 1/2 cup90g white rice
- 22 eggs
- 4 tbsp4 tbsp lemon juice
- 2 tbsp2 tbsp fresh dill
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
