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The Fewd Vault

Chicken Lemon Rice Soup

Chicken Lemon Rice Soup
Jo Cooks
Yield: 4 servings
Total Time: 45+ minutes
Categories: soup greek

Ingredients

  • 1 tbsp olive oil 1 small onion chopped
  • 1 medium carrot chopped
  • 1/2 cup Arborio rice *
  • 4 cups chicken broth low sodium
  • 3 tbsp lemon juice freshly squeezed
  • 3 eggs
  • 2 chicken breast cooked and shredded with 2 forks, skinless and boneless
  • 1/2 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 1/4 cup dill chopped

Instructions

  1. Saute veggies: Heat the oil in a soup pot or Dutch oven over medium-high heat then add the chopped onion and carrot and cook for about 5 minutes or just until the carrot is tender and the onion is translucent.
  2. Add rice and broth: Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.
  3. Prepare eggs with lemon juice: Meanwhile in a small bowl beat the egg together with lemon juice.
  4. Finish the soup: Add the shredded chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.
  5. Garnish and serve: Garnish with lots of dill, with some feta cheese and lemon slices if you prefer, then serve.