Greek Lemon Chicken Soup
Ingredients
The soup
-
2
pieces
chicken breasts
-
1½
cups
yellow onion, finely chopped
-
2
cloves
garlic, minced
-
1
piece
bay leaf
-
3
tablespoons
chicken stock paste
-
8
cups
water
-
½
cup
uncooked jasmine rice
-
2-4
tablespoons
fresh chopped dill
-
to taste
salt
-
to taste
pepper
-
2
tablespoons
olive oil
For the avgolemono
-
3
pieces
eggs
-
3
pieces
lemons, juiced
-
1
cup
soup stock
Garnish
-
to taste
fresh dill
-
to taste
salt
-
to taste
pepper
-
to taste
olive oil
Instructions
- Season the chicken breasts with salt and pepper, then set aside.
- In a large stock pot, heat olive oil over medium-high heat and sear the chicken breasts for 2 minutes on each side, then remove them to a plate.
- Reduce the heat to medium and add the chopped onion, cooking for 3-4 minutes until softened, then add the minced garlic and cook for another 1-2 minutes.
- Stir in the chicken stock paste and bay leaf, then add the water and stir to combine.
- Bring the mixture to a boil, then add the chicken breasts and rice, reduce to a simmer, cover, and cook for 15-20 minutes until the chicken and rice are cooked.
- Remove the chicken breasts, shred them with forks, and return the shredded chicken to the pot along with fresh dill.
- Remove the pot from heat and scoop out 1 cup of stock into a measuring cup.
- In a separate bowl, whisk the egg whites until foamy, then gradually add the yolks and lemon juice while whisking.
- Slowly pour the reserved stock into the egg mixture while whisking continuously.
- Add the egg mixture to the soup pot, stirring constantly until combined, then adjust seasoning with salt and pepper as desired.
- Serve in bowls topped with fresh dill, salt, pepper, and a drizzle of olive oil.
Nutrition Facts (estimated)
Servings
4-5
Calories
373
Total fat
15.8g
Total carbohydrates
18.4g
Total protein
39.2g
Sodium
766.6mg
Cholesterol
285.6mg
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