Greek Lemon Chicken Rice Soup

Greek Lemon Chicken Rice Soup

from savorybylily.com
Lunch
30 min
311 kcal / serving

Creamy soup with chicken, rice, and lemon featuring vibrant Greek flavors. Hearty and ready fast.

Ingredients

  • 2 tablespoonsolive oil
  • 1 mediumyellow onion, finely diced
  • 1celery stalk, thinly sliced
  • ½ teaspoonkosher salt
  • ½ teaspoonfreshly ground black pepper
  • 2zest of lemons
  • 3 clovesgarlic, minced
  • 1bay leaf
  • 6 cupslow-sodium chicken stock
  • 3 cupscooked chicken thighs, shredded or diced
  • 2 cupscooked long grain rice
  • 3 largeegg yolks
  • 2juice of lemons
  • lemon slices
  • chopped fresh parsley, dill, or scallions
  • kosher salt and freshly ground black pepper to taste

Directions

  1. 1

    Heat olive oil in a large pot or Dutch oven over medium-high. Add diced onion and sliced celery, seasoning with 1/2 teaspoon salt and black pepper. Sauté for 3 to 5 minutes until translucent. Reduce to medium heat, add minced garlic and lemon zest, and cook for 1 minute until fragrant.

  2. 2

    Add chicken stock, cooked chicken thighs, bay leaf, and cooked rice to the pot. Stir to combine. Bring to a gentle simmer and cook for 15 minutes, ensuring the soup does not boil.

  3. 3

    In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk in about 1/2 cup of hot soup broth to temper the eggs, whisking constantly so the eggs do not scramble.

  4. 4

    Turn off the heat. Slowly pour in the tempered egg mixture, stirring continuously to incorporate. Adjust seasoning with additional salt and black pepper as needed.

  5. 5

    Ladle soup into bowls. Garnish each serving with lemon slices and fresh chopped parsley, dill, or scallions. Serve hot.