Ingredients
→ Broth & Protein
6 cups low-sodium chicken broth
1 cup cooked chicken, shredded
→ Rice
1/2 cup short-grain white rice, rinsed
→ Egg-Lemon Mixture
3 large eggs
1/3 cup freshly squeezed lemon juice
→ Seasonings & Garnish
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh dill or parsley, chopped
Instructions
In a large saucepan, bring the chicken broth to a gentle boil over medium heat.
Add the rinsed rice. Reduce heat to a simmer and cook uncovered for about 20 minutes, or until rice is tender.
If using, add the shredded chicken to the pot and warm through for 2 to 3 minutes.
In a medium mixing bowl, vigorously whisk together the eggs and freshly squeezed lemon juice until frothy.
Slowly ladle 1 cup of hot broth into the egg-lemon mixture, whisking constantly to gradually increase the temperature.
Lower heat to low. Gradually stir the tempered egg-lemon mixture back into the soup pot, stirring gently to create a creamy texture. Do not allow the soup to boil after the eggs are added.
Season the soup with salt and black pepper. Serve immediately, garnished with chopped fresh dill or parsley.
Notes
For a vegetarian option, use vegetable broth and omit chicken.
Increase lemon juice if a brighter, more citrus-forward flavor is desired.
Best served fresh, as reheating may cause eggs to curdle.
Pairs well with crusty bread and crisp white wine such as Assyrtiko.