Nani's Comforting Greek Lemon Soup
This bright and creamy chicken soup gets its rich texture from eggs instead of dairy.
recipesbynani.comMy Greek Lemon Soup is the ultimate comfort food for a chilly day. It uses a traditional technique where tempered eggs create a silky broth that tastes incredibly luxurious without adding a drop of cream.
My best tip is to whisk the eggs and lemon juice together well before adding the hot broth. This prevents the eggs from scrambling and keeps your soup perfectly smooth and professional looking.
🧺 Ingredients
- 6 cups chicken broth
- 1 cup cooked white rice
- 2 cups shredded cooked chicken
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped celery
- Salt and black pepper to taste
- Fresh parsley for garnish
👩🍳Instructions
- 1
Bring the chicken broth to a boil in a large pot.
- 2
Add the chopped carrots and celery to the broth and cook for about 10 minutes until they are tender.
- 3
Stir in the cooked chicken and the rice and keep the soup on low heat to stay warm.
- 4
In a separate medium bowl, whisk the eggs and lemon juice together until the mixture is light and frothy.
- 5
Slowly pour a ladle of the hot broth into the egg mixture while whisking constantly to temper the eggs.
- 6
Pour the egg mixture back into the main pot of soup while stirring gently until the liquid thickens slightly.
- 7
Season with salt and pepper to your liking and serve hot with a sprinkle of fresh parsley.
💡 Tips
Serve this soup with a side of crusty bread for a complete meal. If you have leftovers, store them in an airtight container in the fridge for up to three days, but keep in mind that the rice will continue to soak up the broth over time.
Made this recipe? Let us know how it went.
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