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I learned this lemon chicken soup recipe from my Greek neighbor who swears it cures everything from the common cold to a broken heart. The magic happens when silky eggs and fresh lemon juice transform simple chicken soup into something creamy and bright. Now it's my go-to comfort food especially on those days when we need a little extra sunshine in our bowls.
Why Everyone Loves This
The velvety smooth broth wraps around tender chicken and rice while fresh lemon brightens every spoonful. No cream needed here those whisked eggs do all the work creating that luxurious texture. My kids call it sunshine soup and even the pickiest eaters come back for seconds.
Your Shopping List
- The Base: Good olive oil fresh onions carrots celery and real chicken stock makes all the difference.
- The Stars: Fresh lemons nice big eggs and tender rice I like jasmine best here.
- Protein: Shredded chicken either from a rotisserie bird or homemade both work great.
- Fresh Touches: Fresh dill and parsley make everything pop with color and flavor.
Let's Cook
- Start With Vegetables
- Get your pot warm with olive oil cook those vegetables until they turn soft and sweet about 5 minutes.
- Build Your Soup
- Pour in chicken stock add rice let it simmer until tender then stir in your shredded chicken.
- The Magic Part
- Whisk those eggs until frothy add fresh lemon juice then slowly drizzle in hot broth while whisking keeps those eggs silky not scrambled.
- Finish With Care
- Stir that egg mixture back into your soup keep the heat low add herbs then taste for seasoning.
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Kitchen Secrets
Take your time with those eggs nobody wants scrambled egg soup. Keep whisking while you add the hot broth slow and steady wins the race here. Never let the soup boil after adding eggs it'll break that silky texture we worked so hard for.
Make It A Meal
A bowl of this soup needs good crusty bread for soaking up every last drop. Sometimes I serve it with a light green salad on the side dressed with olive oil and lemon keeps the flavors in harmony. Fresh herbs on top make every bowl look special.
Save Some For Later
Leftovers stay good in the fridge about 3 days in a sealed container. Skip the freezer though those eggs don't like it much. When reheating go slow and gentle on the stove stirring often keeps everything smooth and creamy.
Mix It Up
Try orzo pasta instead of rice when you want something different. Sometimes I throw in fresh spinach right at the end or add extra vegetables like zucchini. Making it vegetarian? Use good vegetable broth and skip the chicken still tastes amazing.
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Your Kitchen Your Rules
Some days I add extra lemon when we need more brightness. My mother likes hers with lots of dill I prefer more black pepper. That's what cooking is all about taking a classic recipe and making it sing for your family. Every pot tells its own story.
Frequently Asked Questions
- → What's the secret to not curdling the eggs?
- The key is tempering the eggs by slowly whisking hot broth into them before adding to the soup. Add the hot broth a little at a time while constantly whisking to keep the eggs smooth.
- → Can I use chicken breast instead of thighs?
- While thighs give more flavor, you can use chicken breast. Reduce the cooking time to about 25-30 minutes since breast meat cooks faster than thighs.
- → Why use short grain rice?
- Short grain rice releases more starch, helping to thicken the soup naturally. Long grain rice can work but won't give the same creamy texture.
- → Can I make this ahead?
- The soup base with chicken can be made ahead, but add the egg-lemon mixture just before serving. Reheating can cause the eggs to curdle if not done very carefully.
- → What if my soup is too thick?
- Simply add hot water a little at a time until you reach your desired consistency. The soup will also thicken as it stands, so you may need to thin it when reheating.