Greek Lemon Chicken Soup – A Refreshing, Comforting Classic

 Ingredients

1 tablespoon olive oil

1 small onion, finely diced

2 garlic cloves, minced

6 cups chicken broth

1/2 cup uncooked rice (white or Arborio rice works best)

1 lb cooked chicken breast, shredded

2 large eggs

Juice of 2 lemons (about 1/4 cup)

Salt and pepper to taste

Fresh parsley or dill for garnish (optional)

Directions

Sauté the onions and garlic: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for another minute.

Add the broth and rice: Pour in the chicken broth and bring it to a boil. Stir in the rice and reduce the heat to a simmer. Cook until the rice is tender, about 15-20 minutes.

Prepare the egg-lemon mixture: While the rice is cooking, whisk the eggs and lemon juice together in a bowl until well combined.

Temper the eggs: To prevent curdling, slowly add a ladleful of hot soup to the egg-lemon mixture, whisking constantly. Add one or two more ladles of hot soup, still whisking, until the mixture is warmed.

Combine everything: Slowly pour the egg mixture back into the soup pot, stirring constantly. Add the shredded chicken and heat gently over low heat, making sure not to let it boil.

Season and serve: Season with salt and pepper to taste, then ladle the soup into bowls. Garnish with fresh parsley or dill if desired.