Description
A velvety Mediterranean soup blending citrusy lemon-egg emulsion with rich chicken broth, tender vegetables, and fluffy rice for a satisfying, seasonless dish that balances acidity and warmth.
Ingredients
1 whole chicken (about 3–4 lbs), cut into pieces
2 carrots, peeled and chopped
2 celery stalks, chopped
1 large onion, diced
4 cups low-sodium chicken broth
1 cup water
2 garlic cloves, minced
1/2 cup rice
2 tbsp margarine
2 tbsp all-purpose flour
3 large egg yolks
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tsp dried oregano
1/2 tsp salt (adjust to taste)
Fresh dill or parsley, chopped (for garnish)
Instructions
Sauté onions, carrots, and celery in a large pot over medium heat until softened.
Add chicken pieces and garlic; cook until browned.
Pour in chicken broth and water; bring to a boil.
Cover, reduce heat, and simmer for 25-30 minutes until chicken is cooked through.
Remove chicken; shred meat and return to pot.
Cook rice according to package instructions; drain excess water.
Whisk egg yolks and lemon juice thoroughly.
In a separate pan, melt margarine and stir in flour to make a roux.
Gradually blend the yolk-lemon mixture into the roux over low heat.
Stir this mixture into the soup; cook gently until thickened (3-4 minutes).
Add cooked rice, oregano, and salt; mix well before ladling into bowls.
Notes
Use low-sodium broth to control salt.
Temper eggs gradually to avoid curdling.
Trouble spot: Keep heat low when incorporating the yolk mixture.
Store in airtight containers for up to 3 days.
Top with fresh dill for added brightness.
- Prep Time: 15
- Cook Time: 40
- Category: Easy Homemade Soup Recipes for Every Season
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 1800mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 230mg