Lemon Chicken Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 to 1 cup finely chopped green onions
02 -
Salt and pepper
03 -
1/2 to 1 cup finely chopped carrots
04 -
Extra virgin olive oil
05 -
1/2 to 1 cup finely chopped celery
06 -
Two cooked, boneless chicken breasts, shredded (about 6-8 oz)
07 -
8 cups low-sodium chicken stock
08 -
Two garlic cloves, minced
09 -
1 cup white rice
10 -
A couple of bay leaves
→ Avgolemono Sauce
11 -
Two large eggs
12 -
Half a cup of fresh-squeezed lemon juice
13 -
Optional: fresh parsley to top it off
# Instructions:
01 -
In a big pot (like a Dutch oven), heat about a tablespoon of olive oil over medium-high. Toss in your veggies—start with the carrots, celery, and green onion. Once they soften up, mix in the garlic.
02 -
Pour the chicken stock into the pot, toss in your bay leaves, and let it boil. Stir in your rice along with some salt and pepper. Turn the heat down to medium-low and give it about 20 minutes to simmer so the rice softens. Then, mix in the shredded chicken.
03 -
In a medium bowl, beat the eggs and lemon juice together. While you're whisking, slowly add a couple of scoops of the hot broth to gently warm up the eggs.
04 -
Pour the egg-lemon mixture back into the soup while stirring constantly. Turn off the stove right away. Add parsley on top if you'd like.
# Notes:
01 -
Before cooking, rinse your rice well and let it soak for 15 minutes.
02 -
Swap out the rice for 1 cup orzo, which only takes 7 minutes to cook.
03 -
When tempering eggs, go slow to make sure they don't scramble.
04 -
Take the soup off the heat immediately after adding the egg-lemon mix.