Ingredients
Scale
- 1 whole chicken (or bone-in chicken thighs)
- 1 bay leaf
- 1 chopped onion (optional)
- 6 cups water or chicken broth
- 1 cup medium-grain rice (or orzo)
- 3 fresh lemons (juice and zest)
- 3 large eggs (room temperature)
- Salt and pepper to taste
- Fresh parsley or dill for garnish
Instructions
- Place chicken in a large pot with water or broth, bay leaf, onion, and peppercorns. Simmer gently until chicken is cooked through.
- Remove chicken, add rice to broth, and cook until just tender (about 15 minutes for rice, 8 minutes for orzo).
- Shred chicken into bite-sized pieces, discarding skin.
- In a separate bowl, whisk eggs and fresh lemon juice until smooth.
- Temper the egg mixture by slowly whisking in hot broth, one ladle at a time.
- Turn off the heat, then stir the egg-lemon mixture into the soup with chicken and rice.
- Season with salt, pepper, and extra lemon juice if desired.
- Garnish with parsley or dill and serve with warm bread.
Notes
Always temper the eggs slowly to avoid curdling. Fresh lemon juice is key for the bright, zesty flavor. Under-cook rice slightly so it stays perfect when serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg