Ingredients
Chicken Broth:
- 3 cups chicken broth
Bone Broth:
- 2 cups bone broth
Lemon Zest:
- Zest of 1 lemon
Lemon Juice:
- Juice of 2 lemons
Seasonings:
- 2 bay leaves
- ½ tsp salt
- ½ tsp black pepper
Eggs:
- 2–3 large eggs
Shredded Chicken:
- 2 cups shredded rotisserie chicken
Rice:
- 2 cups cooked basmati rice
Herbs:
- 2 tbsp fresh dill
Instructions
- Simmer Broths: In a saucepan, simmer both broths with lemon zest, juice of 1 lemon, bay leaves, salt, and pepper for 10–15 minutes.
- Whisk Eggs: Whisk eggs and remaining lemon juice.
- Temper Eggs: Temper eggs with ladles of hot broth before whisking back into the soup. Heat gently; do not boil.
- Finalize Soup: Remove from heat; stir in chicken and rice.
- Serve: Serve with fresh dill, olive oil, and black pepper.
Notes
- Use orzo instead of rice if desired.
- Adjust lemon and seasonings to preference.
- Tempering is key to silky texture.
- Freezes well if egg texture is acceptable after thawing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Appetizer, Light Meal
- Method: Stovetop
- Cuisine: Greek-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 150mg
