Description
A traditional Greek lemon chicken soup that warms the body and nourishes the spirit with its bright flavors and comforting texture.
Ingredients
- 400 grams of chicken breast
- 1 onion
- 2 cloves of garlic
- 1 carrot
- 1 stalk of celery
- 1 leek
- 1 organic lemon
- 1.5 liters of chicken broth
- 2 bay leaves
- 2 sprigs of thyme
- 100 grams of long-grain rice
- 2 eggs
- Salt and pepper to taste
- Olive oil for sautéing
- Optional: Fresh dill for garnish
Instructions
- Peel and finely chop the onion and garlic.
- Peel the carrot and dice it into small cubes.
- Wash the celery and leek, then slice them into thin rounds.
- Zest the lemon, then squeeze its juice into a bowl for later use.
- In a large pot, heat a splash of olive oil on medium heat.
- Add the chopped celery, carrot, leek, onion, and garlic, sauté until tender.
- Once the onions are translucent, pour in the chicken broth and add the bay leaves and thyme. Bring to a boil.
- Gently add the chicken breast to the pot and simmer for about 20-25 minutes until cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Add the rice and let it simmer for an additional 15-20 minutes.
- Remove the thyme and bay leaves. Whisk together lemon juice, eggs, and a ladle of hot broth in a separate bowl.
- Slowly pour the egg mixture back into the pot, stirring continuously to prevent curdling. Season with salt, pepper, and lemon zest.
- Garnish with fresh dill before serving.
Notes
Adjust the acidity by changing the amount of lemon juice to your taste and serve alongside crusty bread or a light salad.
