A Greek chicken soup that combines lemon, egg, and rice to create a bright, creamy, and filling dish. This recipe includes chicken broth, vegetables, and spices to enhance the flavor.
1: Add the olive oil to a 5.5QT Dutch oven. Sauté the onions, carrots, and celery until soft and beginning to caramelize.
2: Add the garlic and sauté until fragrant.
3: Add chicken broth, chicken breasts, bay leaves, lemon zest, juice of 2 lemons, and salt. Stir, cover, and bring to a boil.
4: Once boiling, remove the lid, reduce heat, and simmer for 15 minutes.
5: Add the rice and simmer for another 15-20 minutes until rice is cooked.
6: While the rice is simmering, whisk the egg whites until foamy, then gently stir in the yolks and the juice of 1 lemon.
7: Temper the egg mixture by slowly whisking in 3 large ladlefuls of the broth into the egg mixture.
8: Stir the tempered egg mixture into the Dutch oven.
9: Remove chicken breasts, shred them with a fork, and add the shredded chicken back to the soup. Warm through on low heat for a couple of minutes.
10: Serve immediately with extra virgin olive oil and fresh parsley.
