Name: Greek Lemon Chicken Soup
Total time: PT5400.0S
Yield: 4
Ingredients: 1 Chicken; 1 Carrot; 1 Onion; 2 stalk Celery; 1/2 bunch Fresh Parsley; 2 teaspoon Kosher Salt; 12 cup Water; 3 Egg; 1 Lemon; 1 cup White Rice; to taste Salt; to taste Ground Black Pepper

Delicious creamy Greek lemon chicken soup with rice is made with no cream or dairy at all. The creaminess comes from tempered eggs added to the broth.

Low-Fat

Budget-Friendly

Beginner

Greek Lemon Chicken Soup

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Chicken

Carrot

Onion

Celery

stalk

Fresh Parsley

bunch

Kosher Salt

teaspoon

Water

Lemon

White Rice

Salt

to taste

Ground Black Pepper

Stove

Cut the {@1:} into eight pieces. Rinse the {@0:}.

Cut the Chicken (1 N/A) into eight pieces. Rinse the Fresh Parsley (1/2 bunch).

Cut the Chicken (1) into eight pieces. Rinse the Fresh Parsley (1/2 bunch).

Cut the {@0:} into chunks. Cut the {@1:} into quarters. Slice the {@2:} into thirds.

Cut the Carrot (1 N/A) into chunks. Cut the Onion (1 N/A) into quarters. Slice the Celery (2 stalk) into thirds.

Cut the Carrot (1) into chunks. Cut the Onion (1) into quarters. Slice the Celery (2 stalk) into thirds.

Put the chicken, carrot, onion, celery, parsley, and {@0:} in a large Dutch oven or stock pot. Add {@1:} and bring to a boil. Lower to a gentle simmer and cook uncovered for 10 minutes.

Put the chicken, carrot, onion, celery, parsley, and Kosher Salt (2 teaspoon) in a large Dutch oven or stock pot. Add Water (12 cup) and bring to a boil. Lower to a gentle simmer and cook uncovered for 10 minutes.

After 10 minutes, skim the white solids that rise to the top, which will ensure a clearer broth. Simmer gently for an hour more.

Remove the chicken from the pot and take the meat off the bones. Shred or cut into bite size pieces and set aside.

Pour the soup and vegetables through a strainer, reserving the broth. (The cooked vegetables will not be needed for this recipe). Using a large spoon, skim the fat that pools on top of the broth.

Whisk the {@1:} and juice from {@0:} in a small bowl until fully mixed, then slowly add one cup of hot broth. Pour the mixture into the heated pot of broth while whisking to combine. Reheat gently but don’t allow the soup to boil or the egg will curdle.

Whisk the Egg (3 N/A) and juice from Lemon (1 N/A) [juiced] in a small bowl until fully mixed, then slowly add one cup of hot broth. Pour the mixture into the heated pot of broth while whisking to combine. Reheat gently but don’t allow the soup to boil or the egg will curdle.

Whisk the Egg (3) and juice from Lemon (1) in a small bowl until fully mixed, then slowly add one cup of hot broth. Pour the mixture into the heated pot of broth while whisking to combine. Reheat gently but don’t allow the soup to boil or the egg will curdle.

Scoop around 3/4 cup of cooked {@1:} into the bottom of each soup bowl. Add the chicken and pour in 1 to 1 1/2 cups of broth. Season with {@2:} and {@0:}. Garnish with a lemon slice and some parsley, if you like. Enjoy!

Scoop around 3/4 cup of cooked White Rice (1 cup) into the bottom of each soup bowl. Add the chicken and pour in 1 to 1 1/2 cups of broth. Season with Salt ( to taste) and Ground Black Pepper ( to taste). Garnish with a lemon slice and some parsley, if you like. Enjoy!

Scoop around 3/4 cup of cooked White Rice (1 cup) into the bottom of each soup bowl. Add the chicken and pour in 1 to 1 1/2 cups of broth. Season with Salt (to taste) and Ground Black Pepper (to taste). Garnish with a lemon slice and some parsley, if you like. Enjoy!

Greek Lemon Chicken Soup

4.5

1HR 30MINS

$12.54

Ingredients

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