Silky Greek chicken soup (Print Version)
# Ingredients:
→ Main Components
01 -
Olive oil (extra virgin)
02 -
1/2 to 1 cup minced green onions
03 -
1/2 to 1 cup finely chopped celery pieces
04 -
1/2 to 1 cup diced carrots
05 -
A couple of garlic cloves, minced
06 -
8 cups of low-salt chicken stock
07 -
Two leaves of bay
08 -
A cup of rinsed rice
09 -
Season with black pepper and salt as needed
10 -
Shredded cooked chicken breast (6–8 oz, pre-cooked or rotisserie-friendly)
→ Egg and Lemon Mixture
11 -
Juice from half a cup of lemons (freshly squeezed)
12 -
Two large eggs
→ Optional Garnishes
13 -
Chopped fresh parsley (optional if preferred)
# Instructions:
01 -
Take a Dutch oven or a hearty pot, heat a tablespoon of olive oil over medium-high. Toss in the minced celery, green onion, and carrots, cooking until softened. Stir in the garlic next.
02 -
Add your chicken broth and the bay leaves. Crank up the heat to bring it to a boil. Once bubbling, toss in your rice and sprinkle in salt and pepper. Lower the temperature to medium-low, let it simmer for about 20 minutes, or until the rice is nice and soft.
03 -
When the rice is done, stir in the pre-shredded chicken and mix it well.
04 -
In a bowl, whip together your eggs with the lemon juice until smooth. The trick: while stirring with one hand, slowly pour in two scoops of warm soup broth to adjust the temperature of the egg mix without it clumping.
05 -
Gradually add your egg-lemon mix back into the pot of soup, continuously stirring. Take the pot off the heat right away to keep the eggs from overcooking.
06 -
If you like, sprinkle with fresh parsley for a burst of flavor. Enjoy it while it’s hot with some delicious bread, if you'd like.
# Notes:
01 -
Wash the rice well, soaking it for 15 minutes will help when you're ready to start cooking. Rice is done if it breaks when pressed lightly.
02 -
Orzo can swap in for the rice. It takes less time to cook—only 7 minutes instead of 20.
03 -
Mastering the egg-lemon combo is all about mixing it into the soup carefully, and then pulling the soup off the heat quickly once mixed so it doesn’t overcook.