Ingredients (~4 servings)
- 1 1/2 tsp extra-virgin olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 1 green onion, green and whites chopped
- 1 garlic clove, minced
- 4 cups low-sodium chicken stock
- 1 dried bay leaf
- Salt and pepper
- 1/2 cup long grain white rice, rinsed and drained
- 1 cup shredded rotisserie chicken
- 1 large egg
- Juice and zest from 1/2 lemon
Sauté the Base
Add the olive oil to a large Dutch oven or pot and heat it over medium until shimmering.
Add the carrot, celery, and green onion. Sauté for ~5-7 minutes until they become slightly tender. Season with a pinch of salt and pepper.
Cook the Rice
Pour in the 4 cups of chicken stock and add the bay leaf. Increase the heat to medium-high and bring the stock to a simmer.
Once simmering, add the rinsed rice and reduce the heat to medium-low. Cover the pot with a lid and let the rice cook for ~15-20 minutes, or until it is tender.
Temper the Egg
While the rice is cooking, prepare the egg mixture. Add the large egg to a large, heatproof bowl and whisk it. Add the lemon zest and juice to the egg and mix to combine.
Once the rice is tender, reduce the heat to low. This next step is the most important: tempering the egg.
Use a ladle to slowly add hot broth to the egg bowl, whisking the entire time. You want to add the broth in small “little by little” additions at first.
Keep adding broth slowly, whisking steadily. After you’ve added about 3-4 ladles of broth, the side of the bowl should feel warm to the touch. This indicates the egg is warm enough to be added to the pot.
If you do this too fast, you will see little white strands of cooked egg in your soup.
Finish the Soup
Pour the warmed egg mixture from the bowl into the main pot of soup, stirring continuously as you pour.
Pull the pot off the heat completely and stir in the shredded chicken. The soup will thicken almost immediately.
Remove the bay leaf and adjust the salt and pepper to your taste before serving.
Greek Lemon Chicken and Rice Soup
Ingredients
Ingredients (~4 servings)
- 1 1/2 tsp extra-virgin olive oil
- 1 carrot diced
- 1 celery stalk diced
- 1 green onion green and whites chopped
- 1 garlic clove minced
- 4 cups low-sodium chicken stock
- 1 dried bay leaf
- Salt and pepper
- 1/2 cup long grain white rice rinsed and drained
- 1 cup shredded rotisserie chicken
- 1 large egg
- Juice and zest from 1/2 lemon
Instructions
- Heat olive oil in pot, sauté carrots, celery, and green onions for 5-7 minutes.
- Add chicken stock and bay leaf, bring to simmer.
- Add rinsed rice, cover and cook 15-20 minutes until tender.
- Whisk egg with lemon zest and juice in separate bowl.
- Slowly temper egg by adding hot broth while whisking continuously.
- Pour tempered egg mixture into soup, stirring constantly.
- Remove from heat, add shredded chicken.
- Remove bay leaf and season to taste.
