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Greek Lemon Chicken Soup
Jemero Carter

Lemon Chicken Soup

Lemon Chicken Soup
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Snack, Soup
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • Olive oil – 2 tablespoons
  • Onion – 1 medium finely chopped
  • Celery – 2 stalks diced
  • Carrots – 2 medium diced
  • Garlic – 2 cloves minced
  • Chicken broth – 6 to 8 cups 1.4–1.9 liters
  • Uncooked long-grain rice – ½ cup 90 g, rinsed
  • Cooked shredded chicken – 2 cups about 300 g
  • Eggs – 2 large
  • Fresh lemon juice – ⅓ cup 80 ml
  • Lemon zest – 1 teaspoon optional
  • Fresh dill or parsley – 2 tablespoons chopped
  • Salt – to taste
  • Black pepper – to taste

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, celery, and carrots. Cook until softened, about 5–7 minutes.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Pour in chicken broth and bring to a gentle simmer.
  5. Add the rice and cook until tender, about 12–15 minutes.
  6. Stir in the shredded chicken and let it warm through.
  7. In a bowl, whisk the eggs with the lemon juice until smooth.
  8. Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly to temper the eggs.
  9. Gradually pour the egg mixture back into the soup, stirring gently.
  10. Heat the soup on low until slightly thickened. Do not let it boil.
  11. Season with salt, pepper, lemon zest (if using), and stir in fresh herbs.
  12. Serve warm.

Notes

  • Protein: ~30 g
  • Carbohydrates: ~25 g
  • Fat: ~9 g
  • Saturated Fat: ~2 g
  • Fiber: ~2 g