Greek Inspired Chicken, Lemon & Rice Soup
Recipe: #28924
January 16, 2018
Categories: Chicken, Rice Lemon, Greek, Gluten-Free, Boneless Pieces, Chicken Dinner, more
"This soup was good it's very lemony, I will reduce the lemon juice to only 1/3 cup next time but if you like a strong lemon flavor used 1/2 cup"
Ingredients
Nutritional
- Serving Size: 1 (697.7 g)
- Calories 421.1
- Total Fat - 20.8 g
- Saturated Fat - 7.5 g
- Cholesterol - 191.4 mg
- Sodium - 2062.6 mg
- Total Carbohydrate - 36.8 g
- Dietary Fiber - 3.7 g
- Sugars - 5.8 g
- Protein - 22.2 g
- Calcium - 87.6 mg
- Iron - 2.3 mg
- Vitamin C - 15.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion; cook until soft around 3 - 5 minutes.
Step 2
Increase heat to medium high. Stir in rice and cook for a minute or two; generously season with salt and pepper.
Step 3
Stir in the chicken broth, bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the rice and carrots are cooked.
Step 4
Stir in the shredded chicken, heat through. Remove from heat.
Step 5
In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.
Step 6
Gradually add about 4 cups of the cooked broth mixture in the small pot, and cook (stirring constantly) until slightly thickened; then remove from heat.
Step 7
In a small bowl, beat the eggs vigorously until they are foamy.
Step 8
Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.
Step 9
Heat the soup over medium heat until it thickens a bit, but do not return to a boil.
Note: Be sure to add in the beaten eggs slowly to avoid scrambling eggs when you add to the hot broth mixture
Tips
No special items needed.