Description
A comforting and creamy Greek Lemon Chicken Soup with a touch of Mediterranean flavors. This soup is hearty and nutritious, perfect for a cozy dinner.
Ingredients
Units
Scale
Olive oil
- 1 cup diced yellow onion
- 1/2 cup diced carrots (about 2 large carrots)
- 1/2 cup diced celery (about 3-4 celery stalks)
- 5 cloves garlic, minced
- 2 strips lemon peel
- 1/2 tbsp dried oregano
- 2 bay leaves (omit if you don’t have any)
- 6 cups chicken broth (or chicken bone broth)
- 1/2 cup dry white rice
- 1 egg *
- 1 egg yolk *
- 2 cups shredded chicken breast **
- 3–4 oz baby spinach (about 3 large handfuls)
- 1/4 cup lemon juice
- 1 tbsp fresh chopped dill
- Salt + pepper to taste
Instructions
- Sauté Vegetables: In a large pot, sauté onion, celery, carrots, garlic, and lemon peel in olive oil. Season with salt and pepper.
- Add Broth and Rice: Stir in oregano, bay leaves, and broth. Bring to a boil, add rice, and simmer for 10 minutes.
- Temper Eggs: Whisk eggs and slowly add hot broth to temper. Return mixture to the pot.
- Finalize Soup: Add chicken, spinach, dill, and lemon juice. Cook until warm. Adjust seasoning to taste.
Notes
- The eggs make the soup creamy without dairy. Omit if desired.
- For chicken, you can use boiled, rotisserie, or cook in the soup directly. Instructions provided.
- Vegetarian option: Use chickpeas and vegetable broth instead of chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 202 kcal
- Sugar: 3g
- Sodium: 947mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0.003g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 99mg
