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My Greek neighbor showed me how to make this lemony chicken soup and she swears it'll fix just about anything—from sniffles to a sad day. Silky eggs and sharp lemon juice team up and turn simple chicken soup into something extra smooth and cheery. It’s comfort in a bowl I reach for whenever we need a pick-me-up.
What Makes This So Popular
This creamy soup hugs chunks of chicken and tender rice while a hit of lemon wakes up each bite. You don’t need heavy cream, those fluffy eggs do all the heavy lifting for a rich finish. My kids like to call it their happy soup even fussy eaters dig in for more.
Grab These Ingredients
- Essential Start: Use real chicken broth, fresh onions, carrots, celery, and quality olive oil for deep flavor.
- Main Players: Plump eggs, zesty lemons, and soft rice—jasmine is my fave for this.
- Protein Boost: Go for shredded chicken, whether it’s rotisserie or home-cooked, totally your call.
- Fresh Finish: A pile of chopped parsley and dill takes the taste over the top and brightens the whole bowl.
Time To Get Cooking
- Kick Off With Veggies
- Add olive oil to your pot and toss in the veggies; cook them down until they’re nice and soft, about five minutes.
- Soup Is On
- Stir in rice after pouring in chicken stock, let it cook gently until everything’s tender, then mix in the shredded chicken.
- Make It Creamy
- Beat the eggs until they’re light and fluffy, blend in lemon juice, then drizzle in hot broth slowly as you whisk—this keeps it smooth, not lumpy.
- Bringing It All Together
- Slowly swirl the eggy mix into your pot, keep the heat low, add your fresh herbs, and adjust salt or pepper to your liking.
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Pro Tips From My Kitchen
Take it easy when you add the hot broth to the eggs—nobody wants weird egg lumps in their soup. Just keep whisking and do it slow, that’s the trick. Once the eggs are in, don’t let your soup boil or you’ll mess up the silky vibe we want.
Turn It Into Dinner
This soup calls for thick slices of crusty bread so you can soak up every bit. I like to toss together a fresh green salad with olive oil and lemon for balance. A sprinkle of herbs on top makes each bowl look like you cooked all day.
Leftover Game Plan
Stash any extra in the fridge sealed up—it’ll stay tasty for about three days. Don’t bother with the freezer; the eggs won’t hold up. Gently reheat on the stovetop, stirring often to keep it smooth and lush all over again.
Try New Twists
Swap in orzo instead of the rice when you want a change. Sometimes I stir baby spinach in at the last second or add zucchini or other veggies. Want to skip the chicken? Just use veggie broth and leave it out, it still slaps.
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Make It Yours
Some days I squeeze in more lemon when we need extra zing. My mom snips in big handfuls of dill, but I go for extra black pepper. That’s what I love—making old favorites fit our moods. Every pot has its own story each time you make it.
Frequently Asked Questions
- → How do I stop the eggs from scrambling?
- You wanna add your hot broth super slowly to the eggs while whisking steadily, so they heat up bit by bit and stay smooth. Keep pouring slowly and don’t stop whisking.
- → Is it okay to swap in chicken breast instead of thighs?
- Chicken breast is fine if you want, just cook it less time. Thighs give more flavor, but breast cooks in 25 to 30 minutes.
- → Why pick short grain rice for this?
- Short grain rice makes the soup nice and thick since it gets starchier. Long grain can work, but you won’t get that extra creaminess.
- → Can this be made in advance?
- Go ahead and prep the soup part first, but only add that egg-lemon mix right at the end. Heating it up later can make the eggs lumpy, so be careful.
- → If it comes out too thick, what do I do?
- Just stir in a splash of hot water until you like how it looks. It thickens more as it cools, so add more when warming it up if you need to.