Recipe

Greek Lemon Chicken Soup

Zesty Greek Delight: Lemon Chicken Soup

4.5 out of 5

Indulge in the flavors of Greek cuisine with this delightful Lemon Chicken Soup. Bursting with tangy lemon, tender chicken, and aromatic herbs, this traditional Greek dish is a comforting and nourishing bowl of goodness.

Soup› Meat Soup› Chicken Soup› Kotosoupa

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Preparation time

20 minutes

Cooking time

1 hour

Total time

1 hour 20 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Mediterranean diet, Gluten-free diet, Dairy-free diet, Low-fat diet, Low-carb diet

Allergens

Eggs, Chicken

Not suitable for

Vegan diet, Vegetarian diet, Paleo diet, Keto diet, High-protein diet

Ingredients

1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
1 cup (240 ml) water 1 cup (240 ml) water
1 cup (200 g) long-grain rice 1 cup (200 g) long-grain rice
4 large eggs 4 large eggs
Juice of 3 lemons Juice of 3 lemons
Salt and pepper to taste Salt and pepper to taste
Fresh dill or parsley, chopped (for garnish) Fresh dill or parsley, chopped (for garnish)

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 10g, 3g
Carbohydrates (total, sugars): 30g, 2g
Protein: 35g
Fiber: 2g
Salt: 1.5g

Preparation

1.
In a large pot, bring the chicken broth and water to a boil.
2.
Add the chicken pieces to the pot and simmer for about 30 minutes, or until the chicken is cooked through and tender.
3.
Remove the chicken from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
4.
Return the shredded chicken to the pot and add the rice. Cook for an additional 15 minutes, or until the rice is tender.
5.
In a separate bowl, whisk together the eggs and lemon juice until well combined.
6.
Slowly pour about 1 cup of the hot broth from the pot into the egg and lemon mixture, whisking constantly to prevent curdling.
7.
Gradually pour the egg and lemon mixture back into the pot, stirring continuously.
8.
Cook the soup over low heat for another 5 minutes, stirring gently, until the soup thickens slightly.
9.
Season with salt and pepper to taste.
10.
Serve the Greek Lemon Chicken Soup hot, garnished with fresh dill or parsley.

Treat your ingredients with care...

Chicken — Make sure to remove the skin from the chicken pieces before cooking to reduce the fat content of the soup.
Lemon — Use fresh lemons for the best flavor. Squeeze the lemons just before adding the juice to the soup to retain the vibrant citrus taste.
Eggs — Whisk the eggs and lemon juice together thoroughly to ensure a smooth and creamy consistency in the soup.

Tips & Tricks

For a heartier version, add some cooked orzo pasta to the soup.
To enhance the flavor, add a pinch of dried oregano or thyme while simmering the chicken.
If you prefer a thicker consistency, you can add a cornstarch slurry to the soup and simmer for a few more minutes.
For a vegetarian version, substitute the chicken with vegetable broth and add cooked chickpeas or tofu for protein.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to maintain the desired consistency.

Serving advice

Serve the Greek Lemon Chicken Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh dill or parsley for added freshness and visual appeal. Accompany the soup with a slice of crusty bread or pita bread for a complete and satisfying meal.

Presentation advice

Present the Greek Lemon Chicken Soup in a rustic-style bowl, allowing the vibrant yellow color of the soup to shine through. Place a sprig of fresh dill or parsley on top as a garnish. Serve the soup alongside a small plate of lemon wedges for those who prefer an extra tangy kick.