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a serving of greek lemon chicken soup in a white bowl.
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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup: This comforting soup features tender chicken, aromatic garlic, and a bright lemony kick, all simmered together in a flavorful broth. It's like a warm hug in a bowl, perfect for chilly days or whenever you need a taste of Greece.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Lunch, Soup
Cuisine: Greek
Servings: 6
Calories: 324kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 medium carrots peeled and diced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 8 cups chicken broth low sodium
  • 1 bay leaf
  • ½ cup arborio rice
  • 3 cups cooked chicken shredded
  • 3 large eggs
  • juice of 2 lemons
  • salt and pepper to taste
  • fresh dill chopped
US Customary - Metric

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery. Sauté until the vegetables start to soften, about 5 minutes.Add the minced garlic and cook for another minute, stirring constantly.
  • Pour in the chicken broth and add the bay leaf. Bring to a boil. Add the rice to the pot and reduce the heat to a simmer. Cook until the rice is tender, about 20 minutes.
  • Stir in the cooked, shredded chicken. Let the soup simmer gently while you prepare the egg-lemon mixture.
  • In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice. Be sure to whisk continuously. Slowly ladle a cup of the hot soup into the egg-lemon mixture, whisking continuously to temper the eggs and prevent them from curdling.
  • Slowly pour the egg-lemon mixture back into the pot, stirring continuously. Heat the soup gently for a few more minutes. It should thicken slightly but do not let it boil. Remove the bay leaf. Season with salt and pepper to taste.
  • Ladle the soup into bowls and garnish with fresh dill. Serve warm.

Notes

  1. For a thicker consistency, let the soup simmer uncovered for a bit longer to reduce slightly.
  2. Feel free to customize the soup by adding your favorite vegetables or herbs.
  3. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer.

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 22g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 207mg | Potassium: 607mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1954IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 3mg