Creamy Mediterranean soup with rice, chicken, and zesty lemon in a silky, comforting broth.
# What You'll Need:
→ Broth & Protein
01 - 6 cups low-sodium chicken broth
02 - 1 cup cooked chicken, shredded
→ Rice
03 - 1/2 cup short-grain white rice, rinsed
→ Egg-Lemon Mixture
04 - 3 large eggs
05 - 1/3 cup freshly squeezed lemon juice
→ Seasonings & Garnish
06 - 1 teaspoon salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 2 tablespoons fresh dill or parsley, chopped
# Steps to Follow:
01 - In a large saucepan, bring the chicken broth to a gentle boil over medium heat.
02 - Add the rinsed rice. Reduce heat to a simmer and cook uncovered for about 20 minutes, or until rice is tender.
03 - If using, add the shredded chicken to the pot and warm through for 2 to 3 minutes.
04 - In a medium mixing bowl, vigorously whisk together the eggs and freshly squeezed lemon juice until frothy.
05 - Slowly ladle 1 cup of hot broth into the egg-lemon mixture, whisking constantly to gradually increase the temperature.
06 - 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.
07 - Season the soup with salt and black pepper. Serve immediately, garnished with chopped fresh dill or parsley.
