Greek Lemon Rice Soup (Printable Version)
Creamy Mediterranean soup with rice, chicken, and zesty lemon in a silky, comforting broth.
# What You'll Need:
→ Broth & Protein
01 -
6 cups low-sodium chicken broth
02 -
1 cup cooked chicken, shredded
→ Rice
03 -
1/2 cup short-grain white rice, rinsed
→ Egg-Lemon Mixture
04 -
3 large eggs
05 -
1/3 cup freshly squeezed lemon juice
→ Seasonings & Garnish
06 -
1 teaspoon salt
07 -
1/2 teaspoon freshly ground black pepper
08 -
2 tablespoons fresh dill or parsley, chopped
# Steps to Follow:
01 -
In a large saucepan, bring the chicken broth to a gentle boil over medium heat.
02 -
Add the rinsed rice. Reduce heat to a simmer and cook uncovered for about 20 minutes, or until rice is tender.
03 -
If using, add the shredded chicken to the pot and warm through for 2 to 3 minutes.
04 -
In a medium mixing bowl, vigorously whisk together the eggs and freshly squeezed lemon juice until frothy.
05 -
Slowly ladle 1 cup of hot broth into the egg-lemon mixture, whisking constantly to gradually increase the temperature.
06 -
Lower heat to low. Gradually stir the tempered egg-lemon mixture back into the soup pot, stirring gently to create a creamy texture. Do not allow the soup to boil after the eggs are added.
07 -
Season the soup with salt and black pepper. Serve immediately, garnished with chopped fresh dill or parsley.
# Important Notes:
01 -
For a vegetarian option, use vegetable broth and omit chicken.
02 -
Increase lemon juice if a brighter, more citrus-forward flavor is desired.
03 -
Best served fresh, as reheating may cause eggs to curdle.
04 -
Pairs well with crusty bread and crisp white wine such as Assyrtiko.