Greek Lemon Chicken Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Extra Virgin Olive Oil
02 -
1/2 to 1 cup finely chopped carrots
03 -
1/2 to 1 cup finely chopped celery
04 -
1/2 to 1 cup finely chopped green onions
05 -
2 garlic cloves, finely chopped
06 -
8 cups low-sodium chicken broth
07 -
2 bay leaves
08 -
1 cup rice
09 -
Salt and pepper
10 -
2 cooked boneless chicken breast pieces, shredded (about 6-8 oz)
→ Avgolemono Sauce
11 -
1/2 cup freshly-squeezed lemon juice
12 -
2 large eggs
13 -
Fresh parsley for garnish (optional)
# Instructions:
01 -
Heat 1 tbsp olive oil in large Dutch oven over medium-high. Sauté carrots, celery and green onions, then add garlic.
02 -
Add chicken broth and bay leaves, bring to boil. Add rice, salt, and pepper. Reduce heat to medium-low and simmer 20 minutes until rice is tender. Stir in cooked chicken.
03 -
Whisk lemon juice and eggs in medium bowl. While whisking, gradually add 2 ladles of hot broth to temper eggs.
04 -
Add tempered egg-lemon mixture to soup, stir, and remove from heat immediately. Garnish with parsley if desired.
# Notes:
01 -
Rinse rice well and soak for 15 minutes before cooking
02 -
Can substitute 1 cup orzo for rice (cooks in about 7 minutes)
03 -
Must temper eggs carefully to prevent curdling
04 -
Remove from heat immediately after adding egg-lemon mixture