Description
A flavorful Greek Lemon Chicken Soup with tender chicken, vegetables, and a silky egg-lemon emulsion that offers a bright citrus finish.
Ingredients
Scale
- 1 lb chicken breasts
- 6 cups chicken broth
- 1 cup water
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/2 cup onion, diced
- 1 cup lemon juice
- 3 large eggs
- 1/2 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large pot, combine chicken, chicken broth, and water. Bring to a boil.
- Add carrots, celery, and onion. Reduce heat and simmer until chicken is cooked through, about 20-25 minutes.
- Remove chicken, shred, and return to pot.
- In a bowl, whisk together eggs and lemon juice. Slowly add a ladleful of hot broth to the egg mixture, whisking constantly to temper.
- Gradually stir the egg mixture back into the soup. Stir in dill.
- Season with salt and pepper to taste and serve warm.
Notes
Watch the pot closely as it comes to a boil to prevent foaming over. Add only small amounts of broth to the egg at first to avoid lumps.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 180mg