My Cozy Lemon Chicken & Rice Soup is a warm and cozy concoction filled with tender chicken, soft rice, and zesty lemon. This hearty soup is inspired by my late grandmother Peris' traditional egg-lemon soup recipe, and it also tastes a lot like the avgolemono soup from one of my favorite San Francisco restaurants, Souvla. It's truly a hug in a cup (or bowl!).
Equipment
- 1 Large Pot My favorite pot to use is the "Perfect Pot" from Our Place!
Ingredients
For the Soup:
- 2-3 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic mashed
- 1 ½ cups arborio rice uncooked
- 8 cups chicken broth or bone broth
- 1 tsp fresh thyme leaves
- 1 tsp dried oregano
- ½ cup lemon juice + zest of 2 lemons
- 2 eggs
- 2 egg yolks
- ¾ pound cooked boneless, skinless, chicken breast shredded
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
For Garnishing:
- chopped parsley
- Aleppo pepper
- fresh or dry dill
Instructions
- Start by adding the olive oil to a large pot, on the stove, over medium heat.
- Once the pot is hot, add in the diced onions. Sauté them for about 6-7 minutes, until the onions begin to turn translucent. Then, add in the mashed garlic and sauté for another 2 minutes.
- Next, add in the uncooked rice, broth, thyme, and oregano, and reduce the heat to low. Cover and simmer for 20-25 minutes.
- In a separate large bowl, whisk together the eggs, egg yolks, lemon zest, and lemon juice until fully incorporated. Set aside.
- Now, ladle about 1 3/4 cups of the soup into the bowl with the egg mixture, and VERY SLOWLY, a few tablespoons at a time. Be sure to constantly whisk the mixture so that the eggs don't curdle - this is extremely important.
- After that, add the mixture to a blender and blend until nice and smooth. Then, pour the mixture back into the pot with the rest of the soup.
- Add the shredded chicken and salt and pepper to taste.
- Garnish with parsley, dill, and Aleppo pepper (optional).
- Eat and enjoy!
Calories: 367kcal | Carbohydrates: 44g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 384mg | Potassium: 322mg | Fiber: 2g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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