Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

from goodhousekeeping.com

Greek lemon chicken soup is delicious and good for you. This light and healthy recipe is similar to a classic chicken soup, with rice, fresh dill and lemon.

Ingredients

  • 1 medium onion, quartered
  • 1 leek, white and light green parts only, cut into 1-inch pieces
  • 1 stalk celery, cut into 1-inch pieces
  • 3 tbsp. low-sodium chicken bouillon base (we like Better than Bouillon)
  • 1 bone-in chicken breast (about 2 1/2 pounds), split
  • 1 small sprig fresh oregano
  • 1/4 small bunch dill, plus sprigs, for serving
  • 1/2 c. long-grain white rice
  • 2 large eggs
  • 6 tbsp. fresh lemon juice
  • Cracked pepper, for serving

Directions

  1. 1

    In a large pot, combine onion, leek, celery and bouillon with 10 cups water and bring to a boil. Reduce heat, add chicken, oregano and dill and simmer until chicken is just cooked through, 15 to 20 minutes.

  2. 2

    Transfer chicken to a bowl and when cool enough to handle, shred the meat, discarding the skin and bones.

  3. 3

    Strain the liquid and return it to the pot. Add the rice and simmer for 12 minutes.

  4. 4

    Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until foamy and combined.

  5. 5

    Ladle 1 cup of hot broth off the top of the soup into a measuring cup. Slowly whisk broth, 1 tablespoon at a time, into the egg mixture. Then, whisking constantly, gradually add this egg-broth mixture to the pot. Simmer until the soup is slightly thickened and velvety and rice is tender, about 5 minutes. Remove from heat; stir in the shredded chicken. Serve topped with dill and pepper.