Ingredients
Scale
- 1 Tbsp extra virgin olive oil (plus more for serving if desired)
- 1 cup chopped green onions (preferably white and light green portions)
- 1 Tbsp minced garlic (about 3 cloves)
- 7 cups low-sodium chicken broth (and additional broth to thin if needed)
- 3/4 cup jasmine rice or white rice
- 1 tsp dried oregano
- 2 bay leaves (fresh or dried)
- Salt and black pepper to taste
- 3 cups cooked shredded rotisserie chicken
- 1 1/2 tsp fresh lemon zest
- 2 large eggs
- 2 large egg yolks
- 1/3 cup fresh lemon juice
- 2 Tbsp chopped fresh parsley and/or 1 Tbsp chopped fresh dill
Instructions
- Start by heating 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Once heated, add the chopped green onions and minced garlic, sautéing them for about 30 seconds to 1 minute until fragrant.
- Next, pour in the chicken broth and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, then stir in the rice, oregano, bay leaves, and season with salt and pepper to taste. Cover the pot and let it simmer, stirring occasionally to prevent the rice from sticking to the bottom, until the rice is just tender this should take around 15 minutes for jasmine rice or 20 minutes for white rice.
- While the soup simmers, prepare the egg-lemon mixture. In a medium mixing bowl, whisk together the eggs, egg yolks, and lemon juice until frothy, which should take about a minute.
- When the rice is almost done, slowly pour 1 cup of hot broth from the soup into the egg mixture while continuously whisking. This tempering process prevents the eggs from scrambling.
- Stir in the cooked shredded chicken and lemon zest into the soup. Remove the pot from the heat and gradually pour in the egg mixture while stirring constantly. Return the pot to low heat and cook for another minute or two, stirring continuously, until the soup thickens slightly.
- Finally, serve the soup garnished with fresh parsley and/or dill. If the soup seems too thick, feel free to add more chicken broth to reach your desired consistency.
Notes
Always use fresh lemons for the best flavor. The zest adds an extra layer of brightness to the soup.
Temper the eggs carefully before adding them to the soup to avoid curdling.
For a creamier texture, you can strain the soup after cooking to remove any bits of egg that may have cooked unevenly.
Don’t skip the parsley or dill; they provide a fresh finish that complements the other flavors beautifully.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 124 kcal
- Sugar: 2g
- Sodium: 1237mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 110mg