Description
This Greek Lemon Rice Soup is a comforting blend of tangy lemon and creamy broth that’s perfect for chilly nights.
Ingredients
Soup Base
- 6 cups low-sodium chicken broth (substitute with vegetable broth for vegetarian option)
- 1 cup short-grain white rice (medium-grain or Arborio rice also works)
- 1 cup shredded chicken (omit for a vegetarian option)
Egg-Lemon Mixture
- 2 large eggs (important to temper to prevent curdling)
- 1/4 cup freshly squeezed lemon juice (adjust for preferred tanginess)
Seasonings and Garnishes
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh dill or parsley, to taste, for garnish
Instructions
1. In a large saucepan, pour in 6 cups of low-sodium chicken broth and bring it to a gentle boil over medium heat.
2. Once the broth is boiling, add 1 cup of rinsed short-grain white rice to the saucepan, reduce heat to low, cover, and simmer for about 20 minutes.
3. If using chicken, stir in 1 cup of shredded chicken into the pot and allow to warm through for an additional 2–3 minutes.
4. In a medium bowl, crack 2 large eggs and add 1/4 cup of lemon juice, whisking vigorously until frothy.
5. Slowly add a cup of the hot broth into the egg-lemon mixture while whisking constantly to temper the eggs.
6. Pour the tempered mixture back into the saucepan over low heat and stir gently.
7. Adjust seasoning with salt and pepper, garnish, ladle into bowls, and serve immediately.
Notes
Tempering the egg-lemon mixture is crucial to avoid curdling.
Freshly squeezed lemon juice ensures the best flavor.
For a vegetarian version, simply omit the chicken and use vegetable broth.
Add extra lemon juice at the end if you prefer a more tangy taste.