Greek Egg Lemon Soup (Printable Version)
Velvety chicken broth brightened with lemon and eggs, tender chicken, rice, and fresh herbs for comforting warmth.
# Ingredients:
→ Proteins
01 -
500 g chicken thighs, bone-in and skin removed
→ Vegetables
02 -
1 medium onion, finely chopped
03 -
2 cloves garlic, minced
→ Grains
04 -
80 g short grain rice
→ Liquids
05 -
1.5 litres good quality chicken broth
→ Egg Lemon Mixture
06 -
3 large eggs, lightly beaten
07 -
60 ml freshly squeezed lemon juice
→ Finishing
08 -
15 ml extra virgin olive oil
09 -
5 g fresh dill, chopped
10 -
Salt to taste
# Steps:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent, about 5 minutes.
02 -
Add chicken thighs and chicken broth to the pot. Bring to a gentle simmer and cook for 30 minutes until chicken is cooked through. Add rice and continue simmering for 15 minutes until rice is tender.
03 -
Carefully lift the chicken from the pot and shred meat off the bones. Discard bones and return shredded chicken to the pot.
04 -
In a separate bowl, whisk eggs with lemon juice. Slowly ladle a cup of hot broth from the pot into the egg mixture, whisking constantly to gradually warm the eggs and prevent curdling.
05 -
Return the tempered egg-lemon mixture to the pot, stirring gently over low heat until the soup thickens slightly and becomes silky, about 3 minutes. Do not boil to avoid scrambling the eggs. Season with salt to taste and stir in fresh dill.
# Notes:
01 -
Temper eggs slowly with hot broth to create a smooth, creamy texture without curdling.
02 -
Use freshly squeezed lemon juice for brightness and authentic flavor.
03 -
Reheat gently without boiling to preserve the silky consistency.