Table of Contents
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Ingredients
- For the Soup:
- 2–3 tbsp olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 ½ cups uncooked arborio rice
- 8 cups chicken broth or bone broth
- 1 tsp fresh thyme leaves
- 1 tsp dried oregano
- ½ cup fresh lemon juice + zest from 2 lemons
- 2 whole eggs
- 2 egg yolks
- ¾ lb cooked, shredded boneless, skinless chicken breast
- ½ tsp sea salt
- ½ tsp ground black pepper
- For Garnishing:
- Chopped parsley
- Aleppo pepper (optional)
- Fresh or dried dill
Instructions
- Sauté Aromatics:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 6-7 minutes until translucent. Stir in the minced garlic and cook for an additional 2 minutes.
- Cook the Base:
- Add the uncooked rice, chicken broth, thyme, and oregano to the pot. Stir well, then reduce the heat to low. Cover and let it simmer for 20-25 minutes until the rice is tender.
- Prepare the Lemon-Egg Mixture:
- In a large mixing bowl, whisk together the eggs, egg yolks, lemon zest, and lemon juice until smooth. Set aside.
- Temper the Egg Mixture:
- Slowly ladle about 1 ¾ cups of the hot soup into the egg mixture, a few tablespoons at a time, whisking constantly to prevent the eggs from curdling.
- Blend and Combine:
- Blend the tempered egg mixture in a blender until smooth. Pour it back into the pot with the remaining soup, stirring well to combine.
- Add the Chicken:
- Stir in the shredded chicken and season with salt and pepper to taste. Cook for a few more minutes to heat through, but avoid boiling to preserve the creamy texture.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with parsley, dill, and a sprinkle of Aleppo pepper, if desired.
- Enjoy your comforting and tangy Lemon Chicken and Rice Soup!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal per serving