Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced (about 150 grams)
- 2 cloves garlic, minced
- 6 cups chicken broth
- ½ cup uncooked rice (or orzo pasta for a more traditional touch)
- 2 cups cooked shredded chicken (rotisserie chicken or poached chicken breast works beautifully)
- 2 large eggs
- Juice of 2 lemons (about ½ cup)
- Salt and pepper, to taste
- Fresh dill, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Sauté the Onion and Garlic: In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and sauté for another 1-2 minutes, just until fragrant. Be careful not to let the garlic brown, as this can create a bitter taste.
- Cook the Rice or Orzo: Pour the chicken broth into the pot and bring it to a gentle boil. Stir in the rice (or orzo pasta) and reduce the heat to a simmer. Let it cook for about 10-12 minutes, stirring occasionally, until the grains are tender.
- Prepare the Egg-Lemon Mixture: While the rice is cooking, whisk the eggs in a medium bowl until frothy. Gradually add the lemon juice, whisking constantly, until fully combined. This mixture will be the key to achieving the soup’s creamy texture.
- Temper the Egg-Lemon Mixture: To prevent the eggs from curdling when added to the hot soup, you’ll need to temper the mixture. Slowly ladle about 1-2 cups of the hot broth from the pot into the egg-lemon mixture, whisking constantly. This gentle process warms the eggs gradually, ensuring they blend smoothly with the soup.
- Combine and Finish: Once tempered, slowly pour the egg-lemon mixture back into the soup pot, stirring gently to combine. Add the shredded chicken to the pot and allow it to heat through for about 5 minutes. Be careful not to let the soup boil after adding the eggs, as this can cause the creamy texture to break.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish each serving with a sprinkle of fresh dill. Serve with lemon wedges on the side for an extra burst of citrus flavor.
Notes
- Choose High-Quality Broth: Since the broth is a primary flavor base for this soup, using a good-quality chicken broth (homemade or store-bought) is key to achieving the best taste.
- Shredded Chicken Tips: Rotisserie chicken works wonderfully here, saving you time and effort. Alternatively, poach chicken breasts in the broth before adding the rice, then shred and return them to the pot.
- Avoid Overcooking: Once the egg-lemon mixture is added, it’s crucial not to let the soup boil. Boiling can cause the eggs to scramble, affecting the texture of the soup.
- Rice or Orzo: If you’re using orzo instead of rice, reduce the cooking time accordingly (about 8-10 minutes for orzo). For a gluten-free option, stick to rice or try gluten-free pasta.
- Adjust Consistency: If the soup feels too thick after adding the egg-lemon mixture, you can thin it out by adding a bit more warm broth.
- Lemon Variations: Meyer lemons can be used for a slightly sweeter and less tart flavor. Alternatively, standard lemons offer the classic tang.
- Leftovers: The soup may thicken as it sits due to the starch in the rice or orzo. Simply add a splash of broth or water when reheating to return it to your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean