Greek Lemon Chicken Soup (Print Version)
# Ingredients:
01 -
2 tablespoons extra-virgin olive oil.
02 -
1 small sweet onion, diced small.
03 -
2 stalks celery, diced small.
04 -
2 medium carrots, diced small.
05 -
2 cloves garlic, minced.
06 -
1/2 teaspoon kosher salt.
07 -
1/8 teaspoon pepper.
08 -
1/2 cup Arborio rice.
09 -
6 cups low-sodium chicken stock.
10 -
1 large bay leaf.
11 -
2 chicken breasts (6 ounces each), cooked and shredded.
12 -
1/3 cup fresh lemon juice.
13 -
2 large eggs.
14 -
2 1/2 tablespoons chopped fresh dill.
# Instructions:
01 -
Heat olive oil in large saucepan. Sauté onion, celery, and carrots 3 minutes until tender. Add garlic for 20 seconds. Season with salt and pepper.
02 -
Stir in rice to coat with oil. Add stock and bay leaf, bring to simmer. Cook until rice is tender, about 10 minutes.
03 -
Stir in shredded chicken and maintain gentle simmer.
04 -
Whisk lemon juice and eggs until light and frothy.
05 -
Remove from heat. Slowly whisk 2 cups hot broth into eggs, then pour back into soup. Stir in dill and serve.
# Notes:
01 -
Temper eggs carefully to prevent curdling.
02 -
Best served immediately.
03 -
Use kosher salt for proper seasoning.