Homemade Greek Lemon Chicken Soup

This Greek lemon chicken soup is so warm and creamy. It has tender rice, juicy chicken, and a bright lemon taste. You will love how fast it comes together on a cold night.

Prep 10 minutes Cook 20 minutes Total 30 minutes Serves 4

Ingredients

• 6 cups chicken broth
• 1/2 cup long grain white rice
• 2 cups cooked shredded chicken
• 3 large eggs
• 1/4 cup fresh lemon juice
• Salt and black pepper to taste
• Fresh parsley for garnish

How to make it

1. Bring the chicken broth to a gentle boil in a large pot.
2. Add the rice to the broth, then reduce the heat to low and cover. Let it simmer for about 15 minutes or until the rice is tender.
3. Stir the shredded chicken into the pot and let it warm through for 2 minutes.
4. In a separate medium bowl, whisk the eggs and lemon juice together until they are well combined.
5. Slowly ladle about one cup of the hot chicken broth into the egg mixture while whisking constantly. This tempers the eggs so they do not curdle.
6. Pour the egg mixture back into the main pot while stirring constantly. Cook on very low heat for 2 minutes until the soup thickens slightly.
7. Season with salt and pepper to taste and serve immediately with a sprinkle of fresh parsley.

Tips

Serve this soup right away with some warm crusty bread. You can add extra lemon juice if you love a big sour pop.