Greek Lemon Chicken Soup

Name: Greek Lemon Chicken Soup
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 medium onion, quartered; 1 leek, white and light green parts only, cut into 1-inch pieces; 1 stalk celery, cut into 1-inch pieces; 3 tbsp. low-sodium chicken bouillon base (we like Better than Bouillon); 1 bone-in chicken breast (about 2 1/2 pounds), split; 1 small sprig fresh oregano; 1/4 small bunch dill, plus sprigs, for serving; 1/2 c. long-grain white rice; 2 large eggs; 6 tbsp. fresh lemon juice; Cracked pepper, for serving

This healthy chicken soup recipe will warm you from the inside out!

By Kate MerkerPublished: Jan 6, 2021

3.5

2 Ratings

Mike Garten

Yields:

4 serving(s)

Total Time:

45 mins

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Greek lemon chicken soup is loaded with bright and bold flavors that make it every bit as delicious as it is good for you. This light and healthy recipe is similar to a classic chicken and rice soup, with celery, onion and of course chicken, but includes some unexpected ingredients like fresh dill and leeks. Plus, whisked eggs and lemon juice, tempered with a little hot broth to prevent scrambling, add ultra-velvety texture to the soup without using any cream. That’s right — this recipe is completely dairy-free while still tasting 100% cozy. It’s easy comfort food that’s perfect for a chilly night or healthy lunch.

How to make Greek lemon chicken soup

1. In a large pot, bring water to a boil with onion, leek, celery and bouillon. Add the chicken, oregano and dill, and simmer until the chicken is cooked through.

2. Transfer the chicken to a bowl and shred the meat.

3. Strain the cooking liquid and return it to the pot. Add the rice and simmer.

4. In a medium bowl, whisk together the eggs and lemon juice. Slowly whisk a bit of broth, 1 tablespoon at a time, into the egg mixture to temper the eggs.

5. Then, whisking constantly, gradually add this egg broth mixture to the pot. Simmer until the soup is slightly thickened and velvety and the rice is tender. Stir in the shredded chicken.

6. Serve topped with dill and freshly cracked black pepper. Enjoy!

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Ingredients

1
medium onion, quartered
1
leek, white and light green parts only, cut into 1-inch pieces
1
stalk celery, cut into 1-inch pieces
3 Tbsp.
low-sodium chicken bouillon base (we like Better than Bouillon)
1
bone-in chicken breast (about 2 1/2 pounds), split
1
small sprig fresh oregano
1/4
small bunch dill, plus sprigs, for serving
1/2 cup
long-grain white rice
2
large eggs
6 Tbsp.
fresh lemon juice
Cracked pepper, for serving

Directions

1. Step 1In a large pot, combine onion, leek, celery and bouillon with 10 cups water and bring to a boil. Reduce heat, add chicken, oregano and dill and simmer until chicken is just cooked through, 15 to 20 minutes.
2. Step 2Transfer chicken to a bowl and when cool enough to handle, shred the meat, discarding the skin and bones.
3. Step 3Strain the liquid and return it to the pot. Add the rice and simmer for 12 minutes.
4. Step 4Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until foamy and combined.
5. Step 5Ladle 1 cup of hot broth off the top of the soup into a measuring cup. Slowly whisk broth, 1 tablespoon at a time, into the egg mixture. Then, whisking constantly, gradually add this egg-broth mixture to the pot. Simmer until the soup is slightly thickened and velvety and rice is tender, about 5 minutes. Remove from heat; stir in the shredded chicken. Serve topped with dill and pepper.