Lemon Chicken Rice Soup: A Comforting Homemade Bowl
A comforting Greek-inspired soup combining tender chicken, zesty lemon, and fluffy rice. Ready in 30 minutes and perfect year-round.
Equipment
- Large pot/Dutch oven
- Sharp knife
- Cutting Board
- Wooden spoon
- Citrus juicer (optional)
Ingredients
- 1 tbsp olive oil (extra virgin)
- 2 lbs chicken breast, cubed
- 1 cup rice (medium grain)
- 8 cups chicken broth
- 3 lemons (juiced)
- 3 eggs
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Warm cooking oil in the EEP kettle at a moderate temperature
- Cook chicken until golden brown, about 5-7 minutes
- Remove chicken and set aside
- Mix in stock and increase heat to a rolling boil
- Stir in grains, heat to doneness (plan 15 minutes)
- Blend whipped eggs with citrus in a new container
- Ease the citrus-egg blend into warm broth
- Return chicken to pot
- Season with salt, pepper, and dill
- Garnish with parsley and serve hot
Notes
- For best results, temper the egg-lemon mixture slowly to prevent curdling
- Place extra servings in a covered container, and use within 72 hours
- It can be made with rotisserie chicken for convenience
- Adjust lemon to taste