Greek Lemon Chicken Soup

A creamy, tangy, and comforting soup that’s perfect for any season. The fresh lemon and dill add brightness, while the Arborio rice and shredded chicken create a hearty base.

Ingredients:

For the Soup Base:

• 2 tablespoons extra-virgin olive oil
• 1 small sweet onion, diced small
• 2 stalks celery, diced small
• 2 medium carrots, diced small
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt (not table salt)
• 1/8 teaspoon ground black pepper
• 1/2 cup Arborio rice (or another short-grain rice)
• 6 cups low-sodium chicken stock
• 1 large bay leaf

For the Chicken:

• 2 (6-ounce) chicken breasts, seasoned, cooked, and shredded
• To Finish:
• 1/3 cup fresh lemon juice (about 2-3 lemons)
• 2 large eggs
• 2 1/2 tablespoons chopped fresh dill

Instructions:

1. Sauté the Vegetables:

• Heat olive oil in a large saucepan over medium heat.
• Add the diced onion, celery, and carrots, sautéing for about 3 minutes until the vegetables are tender and the onion is translucent.
• Stir in the minced garlic and cook for another 20 seconds until fragrant.
• Season with salt and pepper.

2. Cook the Rice:

• Add the Arborio rice to the saucepan, stirring to coat the grains in the oil.
• Pour in the chicken stock and add the bay leaf.
• Bring the soup to a simmer and cook for about 10 minutes, or until the rice is tender.

3. Add the Chicken:

• Stir in the shredded chicken and keep the soup at a gentle simmer.

4. Prepare the Avgolemono Sauce:

• In a medium bowl, whisk together the lemon juice and eggs until light and frothy.
• Remove the saucepan from the heat to slightly cool the soup (to prevent curdling).
• Gradually whisk 2 cups of hot broth from the pot into the lemon-egg mixture to temper the eggs.
• Slowly pour the tempered mixture back into the soup, stirring continuously until fully incorporated.

5. Final Touches:

• Stir in the fresh dill.
• Taste the soup and adjust the seasoning with additional salt or lemon juice, if needed.

Serving Suggestions:

• Ladle the soup into bowls and garnish with extra dill or a slice of lemon for added brightness.
• Pair with crusty bread, a side salad, or a light white wine like Sauvignon Blanc.

Cooking Tips:

• Temper the Eggs Properly: Slowly adding the hot broth to the egg mixture ensures a creamy soup without curdled eggs.
• Substitute Arborio Rice: If you don’t have Arborio rice, substitute with another short-grain rice or even orzo pasta for a twist.
• Adjust the Tanginess: Add more lemon juice for a zesty kick, or reduce it slightly for a milder flavor.

Nutrition Information (Per Serving):

• Calories: ~280
• Protein: ~25g
• Carbs: ~20g
• Fat: ~10g