Greek Lemon Soup with Chicken and Rice

A creamy Greek soup with lemon, rice and a small portion of tender chicken. The egg and lemon binding makes it velvety and fresh.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 150 g Chicken breast fillet
• 1 pc Onion
• 1 pc Carrot
• 1 pc Celery stalk
• 1 tbsp Olive oil
• 1 l Vegetable stock
• 80 g Short-grain rice
• 2 pc Eggs
• 1 pc Lemon (juice and zest)
• 1 bunch Parsley
• Salt
• Pepper

Method

1. Cut the chicken breast fillet into small cubes, season with salt and pepper, and sear in hot olive oil in a pot for 3 minutes, then remove.
2. Finely dice the onion, carrot and celery stalk and sauté in the remaining fat for 4 minutes.
3. Pour in the vegetable stock, stir in the rice, bring to a boil and simmer over low heat for 15 minutes, until the rice is cooked.
4. Return the chicken to the pot and let it cook for another 3 minutes.
5. Whisk the eggs with the juice and zest of the lemon in a bowl. Slowly whisk in two ladles of hot broth so the eggs don't curdle.
6. Stir the egg mixture into the pot and warm the soup over low heat, but do not let it boil again.
7. Season with salt and pepper, finely chop the parsley and sprinkle it over the soup.