Ingredients
Scale
- 2 tbsp extra-virgin olive oil
- 1 small sweet onion, diced small
- 2 stalks celery, diced small
- 2 medium carrots, diced small
- 2 cloves garlic, minced
- ½ tsp kosher salt
- â…› tsp pepper
- ½ cup Arborio rice
- 6 cups low-sodium chicken stock
- 1 large bay leaf
- 2 (6 oz each) chicken breasts, seasoned, cooked, and shredded
- â…“ cup fresh lemon juice
- 2 large eggs
- 2½ tbsp chopped fresh dill
Instructions
- Warm the olive oil in a large saucepan over medium heat. Add onion, celery, and carrots; sauté until tender and onion is translucent, about 3 minutes. Add garlic and sauté for 20 seconds. Season with salt and pepper.
- Add rice and stir to coat in oil.
- Add chicken stock and bay leaf; bring to a simmer. Cook until rice is tender, about 10 minutes. Remove bay leaf.
- Add shredded chicken and maintain a gentle simmer.
- In a medium bowl, whisk together lemon juice and eggs until frothy.
- Remove saucepan from heat. Slowly whisk 2 cups of hot broth into the egg mixture, then gradually stir the mixture back into the soup. Do not return to heat.
- Stir in dill. Taste and adjust seasoning. Serve immediately.
Notes
- Ensure eggs are tempered with hot broth to avoid curdling.
- Use low-sodium stock to control saltiness.
- Best served fresh to maintain the silky texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek