Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup long-grain rice
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic; sauté until softened.
- Pour in the chicken broth and bring to a boil.
- Add the rice and reduce the heat to simmer until the rice is cooked.
- In a bowl, whisk together the eggs and lemon juice.
- Slowly ladle some hot broth into the egg mixture to temper it, then gradually add it back into the soup.
- Stir in the cooked chicken and dill, and season with salt and pepper before serving.
Notes
- For a creamier texture, add a splash of cream to the soup just before serving.
- Adjust the lemon to taste based on your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg