Greek Lemon Chicken Soup

Ingredients

  • 1 medium onion, quartered
  • 1 leek, white and light green parts only, cut into 1-inch pieces
  • 1 stalk celery, cut into 1-inch pieces
  • 3 Tbsp. low-sodium chicken bouillon base
  • 1 bone-in chicken breast (about 2 1/2 pounds), split
  • 1 small sprig fresh oregano
  • 1/4 small bunch dill, plus sprigs, for serving
  • 1/2 cup long-grain white rice
  • 2 large eggs
  • 6 Tbsp. fresh lemon juice
  • Cracked pepper, for serving

Directions

  1. In a large pot, combine onion, leek, celery and bouillon with 10 cups water and bring to a boil. Reduce heat, add chicken, oregano and dill and simmer until chicken is just cooked through, 15 to 20 minutes.
  2. Transfer chicken to a bowl and when cool enough to handle, shred the meat, discarding the skin and bones.
  3. Strain the liquid and return it to the pot. Add the rice and simmer for 12 minutes.
  4. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until foamy and combined.
  5. Ladle 1 cup of hot broth off the top of the soup into a measuring cup. Slowly whisk broth, 1 tablespoon at a time, into the egg mixture. Then, whisking constantly, gradually add this egg-broth mixture to the pot. Simmer until the soup is slightly thickened and velvety and rice is tender, about 5 minutes. Remove from heat; stir in the shredded chicken. Serve topped with dill and pepper.

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