Description
A creamy Mediterranean lemon chicken soup with rice, fresh dill, garlic, and bright citrus flavor. Comforting and vibrant in every spoonful.
Ingredients
2 cups cooked shredded chicken
2 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
12 1/3 cups chicken broth
1/2 cup uncooked rice
2 large eggs
1/2 cup fresh lemon juice
Zest of 1 lemon
2 tbsp fresh dill, chopped
Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot and sauté diced onion until soft.
2. Add garlic and cook briefly until fragrant.
3. Pour in chicken broth and bring to a boil.
4. Add rice and simmer until tender.
5. Stir in shredded chicken and heat through.
6. Whisk eggs with lemon juice in a bowl.
7. Temper with hot broth slowly while whisking.
8. Pour mixture back into soup over low heat and stir gently.
9. Add dill, salt, and pepper. Serve warm.
Notes
Do not boil after adding the egg-lemon mixture.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean