Description
A traditional Greek lemon chicken soup that uses an egg-lemon emulsion to achieve a rich, creamy texture without any dairy. It’s bright, comforting, and healthy.
Ingredients
Scale
- 1.5 lbs chicken thighs, bone-in
- 1/2 cup Arborio or medium-grain rice
- 2 large eggs
- 1/3 cup fresh lemon juice
- 8 cups chicken broth
- 1 carrot, diced
- 1 small onion, finely chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Place chicken, onion, and carrots in a large pot with chicken broth and bring to a simmer.
- Add the rice and simmer for about 20-25 minutes until the rice and chicken are tender.
- Remove chicken, shred it into bite-sized pieces, and set aside.
- In a medium bowl, whisk together the eggs and lemon juice until frothy.
- Slowly whisk one cup of the hot broth into the egg mixture to temper it.
- Lower the pot heat and stir the tempered egg mixture into the soup.
- Return the shredded chicken to the pot, stir in parsley, and season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Greek