I have to admit, I’m not a huge fan of soup. Occasionally I’ll make it on a cold day, but the one time soup always sounds good is when I’m under the weather. I particularly love this Greek Lemon Chicken Soup. Its hearty, yet bright. I like to serve it with a simple green salad and crusty bread like sourdough. It’s the perfect soup when you are fighting a cold and need something cozy!
To make this soup, start by cooking the onion and garlic in a dutch oven. Add the broth and spices, then add the raw chicken breasts to cook them. Once the chicken is cooked (about 20 minutes), remove from the pot and shred. Put the shredded chicken back into the pot and add the Arborio rice. Let that simmer, covered, for 20 more minutes, until the rice is cooked.
Next, crack the eggs into a small bowl and add the lemon juice. Whisk together, then slowly drizzle 1 cup of the soup broth into the egg mixture to temper the eggs. Remove the bay leaf from the pot, add in the egg mixture and fresh chopped dill. Let it cook for a few more minutes for the flavors to come together, then serve! I hope you love this Greek Lemon Chicken Soup as much as I do!
As an Amazon Associate I earn from qualifying purchases. I only recommend products I use in my own kitchen and love. For this recipe (and any other soup I make), I use my trusty Le Creuset dutch oven. It is hands down my favorite pot!
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Greek Lemon Chicken Soup
Ingredients
2 chicken breasts
2 Tbsp extra virgin olive oil
1 sweet onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 Bay Leaf
1/2 tsp salt
1/2 tsp pepper
1/2 cup Arborio rice
1 lemon, juiced
3 eggs
1/4 cup chopped fresh Dill
Instructions
In a 6 quart pot or dutch oven, heat the Extra Virgin Olive Oil over medium high heat. Add the onion and cook 5 minutes, until softened. Add the garlic and cook for 1 minute, then pour in the chicken broth. Add the bay leaf, salt, and pepper. Place the chicken breasts in the pot. Let the liquid come to a slow boil, then reduce the heat to medium low, cover, and simmer for 20 minutes.
Remove the chicken from the pot and shred. Add the rice to the pot, then add the shredded chicken back in. Cover and let simmer for 20 more minutes. Remove the bay leaf.
In a bowl, whisk the eggs and lemon juice. Slowly add 1 cup of broth while whisking, to temper the eggs. Then add the egg mixture into the pot. Add the chopped dill and stir to combine. Let the soup cook for about 5 more minutes, to thicken slightly.