Greek Chicken Soup

Silky, warming, and deeply satisfying—this soul-nourishing soup brings together tender chicken and rice in a luxurious egg-lemon broth that feels both humble and special, perfect for a weeknight that needs a little comfort.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 pound boneless chicken breasts
• ½ cup long-grain rice
• 2 bay leaves
• Salt and pepper to taste
• 3 large eggs
• 3 tablespoons fresh lemon juice
• Fresh dill or parsley for garnish

Method:

1. Heat olive oil in a large pot, then sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute.
2. Pour in broth, add chicken breasts and bay leaves, and bring to a simmer. Cook for 15 minutes until chicken is cooked through.
3. Remove chicken, shred it with two forks, and return to the pot with rice. Simmer for 20 minutes until rice is tender.
4. In a bowl, whisk eggs with lemon juice. Slowly temper the eggs by adding a ladle of hot broth while whisking constantly, then stir the mixture back into the soup off the heat.
5. Season with salt, pepper, and a touch more lemon juice. Serve hot, garnished with fresh herbs.

Full recipe at Budget Bytes →

Chef's tip: Temper the eggs slowly and keep the heat low when adding them back—rushing this step will give you scrambled bits instead of that silky, velvety broth that makes this soup magic.