![Greek Lemon Chicken Soup](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/greek-lemon-chicken-soup--a27e77d0-0996-492a-b6e3-d67238be4f11.png)
Recipe
Greek Lemon Chicken Soup
Zesty Greek Delight: Lemon Chicken Soup
4.7 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.
Metadata
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
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1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
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8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
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1 cup (240 ml) water 1 cup (240 ml) water
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1 cup (200 g) long-grain rice 1 cup (200 g) long-grain rice
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4 large eggs 4 large eggs
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Juice of 3 lemons Juice of 3 lemons
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Salt and pepper to taste Salt and pepper to taste
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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
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1.In a large pot, bring the chicken broth and water to a boil.
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2.Add the chicken pieces to the pot and simmer for about 30 minutes, or until the chicken is cooked through and tender.
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3.Remove the chicken from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
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4.Return the shredded chicken to the pot and add the rice. Cook for an additional 15 minutes, or until the rice is tender.
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5.In a separate bowl, whisk together the eggs and lemon juice until well combined.
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6.Slowly pour about 1 cup of the hot broth from the pot into the egg and lemon mixture, whisking constantly to prevent curdling.
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7.Gradually pour the egg and lemon mixture back into the pot, stirring continuously.
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8.Cook the soup over low heat for another 5 minutes, stirring gently, until the soup thickens slightly.
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9.Season with salt and pepper to taste.
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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.
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