Greek Lemon Chicken Rice Soup
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Cook time: 
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Serves: 8 servings
 
Ingredients
  • 1 medium yellow onion, diced
  • 8 cups chicken broth
  • 1 cup rice (any type will work)
  • ½ cup lemon juice
  • 2 bay leaves
  • Salt, to taste
  • 2 eggs
  • 2 cups cooked chicken, shredded
Instructions
  1. Heat 1 T. olive oil over medium-low heat in the bottom of a large pot or dutch oven. Add onion and sauté until translucent, about 3-5 minutes.
  2. Add broth, rice, lemon juice, and bay leaves. Bring to boil. Reduce heat, cover, and simmer until rice is cooked. Cooking times vary widely, so consult the back of your rice packaging.
  3. Taste and add salt, as needed. The amount of salt needed will vary widely based on the saltiness of your broth. I add about 1 tablespoon of kosher salt.
  4. While the rice is cooking, whisk the eggs in a large bowl.
  5. When rice is cooked, remove two cups of the broth into a measuring cup with a pourable spout.
  6. Very, very slowly, pour broth into bowl with eggs while slowly whisking. Do this too quickly and you will end up with scrambled egg soup.
  7. Once combined, add egg mixture back to rest of soup.
  8. Add chicken and cook until heated through.
Recipe by foodiocentric at http://www.foodiocentric.com/2016/01/soup-solves-lifes-problems-greek-lemon-chicken-rice-soup/