Greek Lemon Chicken Rice Soup Recipe 445

GREEK LEMON CHICKEN SOUP

Steps:

• In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
• Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
• Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

GREEK LEMON RICE AND CHICKEN SOUP

Steps:

• In 6 Qt Dutch Oven add EVOO and Onion.
• Saute over med/high heat 5-6 min until Onions are translucent and softened.
• Add Garlic and saute 1 minutes.
• Add Chicken Broth, Bay Leaf, Salt, Pepper, and Chicken Breasts.
• Bring to boil over med/high heat, cover and turn heat down to med/low.
• Let simmer 20 minutes.
• Remove Chicken and shred.
• Add Chicken back to the pot.
• Add Rice.
• Cover and simmer 20 more minutes.
• Remove Bay Leaf.
• In a small bowl whisk together Eggs and Lemon Juice.
• Slowly add in 1 ladle of the broth while whisking, then add egg mixture into the soup.
• Add in Dill Weed and stir.
• Let cook about 5 minutes before serving.
• Taste and add more Lemon juice if needed.
• Garnish with Lemon Slices and more fresh Dill Weed.
• Enjoy!

GREEK LEMON CHICKEN & RICE SOUP RECIPE - (4.4/5)

Steps:

• Start chicken and water on high until boiling. Take off scum and add salt, pepper, chicken base and butter. Simmer one hour. Remove chicken and cut up meat into small pieces. Add chicken and dill to soup. Bring to a boil and add rice. Lower temperature to medium and cook for 20 minutes. Remove from stove and add lemon juice.

GREEK LEMON SOUP WITH BROWN RICE

Steps:

• Heat dressing in large saucepan on medium heat. Add vegetables; cook 5 to 7 min. or until crisp-tender, stirring frequently.
• Add water, rice and bouillon; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
• Whisk eggs and lemon juice in medium bowl until blended. Ladle 1/2 cup of the hot soup into egg mixture; mix well. Gradually add to remaining soup in saucepan, stirring constantly.
• Add chicken; cook on medium heat 3 to 5 min. or just until heated through, stirring frequently. (Do not let soup come to boil.)

GREEK LEMON CHICKEN SOUP

Steps:

• Heat a 4 quart stockpot over medium heat.
• Lightly spray with nonstick cooking spray.
• Add carrots, onion and garlic, cook and stir for 2 minutes.
• Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
• Stir in rice and reduce heat.
• Cover and simmer over low heat 15-20 minutes or until rice is tender.
• Remove from heat and stir in parsley just before serving.

GREEK EGG LEMON CHICKEN RICE SOUP

Steps:

• Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
• Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
• Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.
• Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.