Greek Lemon Rice and Chicken Soup
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 6 1x
- Category: Soup
- Cuisine: Greek, Gluten Free
Scale
Ingredients
- 2 Tbs EVOO (extra virgin olive oil)
- 1 large Sweet Onion chopped
- 3 cloves minced Garlic
- 4 cups Chicken Broth
- 1 Bay Leaf
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 2 boneless skinless Chicken Breasts
- 1/2 cup Arborio Rice
- Juice from 1 Lemon
- 3 Eggs
- 1/4 cup chopped fresh Dill Weed
Instructions
- In 6 Qt Dutch Oven add EVOO and Onion.
- Saute over med/high heat 5-6 min until Onions are translucent and softened.
- Add Garlic and saute 1 minutes.
- Add Chicken Broth, Bay Leaf, Salt, Pepper, and Chicken Breasts.
- Bring to boil over med/high heat, cover and turn heat down to med/low.
- Let simmer 20 minutes.
- Remove Chicken and shred.
- Add Chicken back to the pot.
- Add Rice.
- Cover and simmer 20 more minutes.
- Remove Bay Leaf.
- In a small bowl whisk together Eggs and Lemon Juice.
- Slowly add in 1 ladle of the broth while whisking, then add egg mixture into the soup.
- Add in Dill Weed and stir.
- Let cook about 5 minutes before serving.
- Taste and add more Lemon juice if needed.
- Garnish with Lemon Slices and more fresh Dill Weed.
- Enjoy!
Find it online: https://tastefulventure.com/greek-lemon-rice-chicken-soup/