Greek Lemon Chicken Soup

This recipe is a delicious and healthy option for those looking for a light but satisfying meal. The combination of fresh herbs, juicy chicken, and tangy lemon juice is sure to leave your taste buds wanting more. And the best part? It's quick and easy to make, especially if you use shredded rotisserie chicken. With just a few simple steps, you can have a delicious and hearty soup on your table in no time.

Yield: 6 servings

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 tsp fresh thyme leaves, finely chopped
• 1 tsp dried oregano
• ½ cup white rice
• 3 cups cooked chicken, shredded
• 1 The Farmer’s Cow egg
• 2 The Farmer’s Cow egg yolks
• 2 medium lemons, juiced
• Kosher salt
• Freshly ground black pepper
• Garnish
  • Fresh dill, chopped
  • Lemon wedges

Instructions

1. Heat oil In a large pot over medium heat.
2. Add onions, carrots, and celery and cook until soft (about 5 minutes). Add garlic and cook until fragrant (about 1 minute).
3. Add stock, thyme, oregano, season with salt and pepper to taste, and bring to a boil. Add rice and reduce heat to a simmer. Boil gently until rice is cooked through (about 20 minutes).
4. Add chicken to pot and return to a simmer.
5. While the soup is simmering, whisk together egg and egg yolks in a medium bowl and add lemon juice. Slowly add ¼ cup of hot broth to the egg mixture while whisking. Slowly whisk the mixture back into the pot and continue simmering until thickened (about 5 minutes).
6. Spoon into serving cups or bowls and garnish with fresh dill and lemon wedges.

Date Posted: October 1, 2023

• Milk
• Eggs