Greek Lemon Chicken Soup
Serves: 4
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
2 tablespoons olive oil
1 small yellow onion, diced
2 small carrots, diced
1 lemon, zested and juiced, divided
2 garlic cloves, minced
1 tbsp RawSpiceBar Greek Blend
6 1/2 cups low-sodium chicken broth
2 boneless skinless chicken breasts
1 cup white rice
2 eggs
½ teaspoon kosher salt, to taste
Fresh dill for serving
- Heat the oil in a large pot over medium heat. When hot, add the onion and carrots and cook for 4-5 minutes, until softened. Add the lemon zest, garlic, RawSpiceBar Greek Blend, and ½ teaspoon salt. Cook for 1 minute, stirring.
- Add the broth and bring to a simmer. Stir in the rice and add the chicken. Return to a simmer, reduce the heat to low, cover, and cook for 20 minutes. Turn off the heat.
- Remove the chicken from the pot and shred with two forks, then return the shredded chicken to the pot.
- Lightly beat the eggs in a small bowl. While whisking, drizzle ½ cup of the warm soup into the eggs. Stir the warm egg mixture into the soup pot. Stir in the lemon juice. Season to taste with salt and pepper.
- Divide between bowls and garnish with dill to serve.
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