Description
A warm and nourishing Greek lemon chicken soup finished with a silky lemon-and-egg emulsion and tender rice.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 4 cups chicken broth
- 1/2 cup rice
- 2 large eggs
- 1/4 cup lemon juice
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh dill for garnish (optional)
Instructions
- Bring the chicken broth to a boil in a large pot.
- Add the rice and cook until tender, about 15-20 minutes.
- Reduce the heat to low.
- Whisk together the eggs and lemon juice in a separate bowl.
- Gradually add a ladle of the hot broth to the egg mixture, whisking constantly.
- Pour the egg mixture back into the pot, stirring continuously.
- Add the shredded chicken and spinach to the pot and cook for another 5 minutes.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh dill if desired.
Notes
Control the texture by maintaining low heat to prevent curdling the eggs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 2g
- Sodium: 750mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 90mg