Description
A traditional Greek soup featuring a creamy lemon-egg emulsion, tender shredded chicken, and rice. It is a bright, comforting dish that requires no dairy to achieve its velvety texture.
Ingredients
Scale
- 1 lb boneless skinless chicken breast
- 6 cups chicken stock
- 1/2 cup Arborio rice, rinsed
- 3 large eggs
- 1/3 cup fresh lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken breasts and sear slightly, then add 4 cups of chicken stock.
- Simmer chicken for 15-20 minutes until cooked through. Remove chicken, let cool, and shred into small pieces.
- Add the rice and the remaining 2 cups of stock to the pot. Simmer for about 15-20 minutes until rice is tender.
- In a bowl, whisk eggs and lemon juice together until frothy.
- Slowly whisk one ladle of hot broth into the egg mixture to temper it.
- Lower heat to low and slowly stir the tempered egg mixture into the pot.
- Stir constantly for 2-3 minutes until the soup thickens and turns creamy yellow.
- Stir shredded chicken back into the soup and season with salt and pepper. Remove from heat immediately.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek