Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl

Bahan-bahan

1 tbsp 15 ml olive oil

1 medium onion (diced (~150 g)

2 cloves garlic (minced)

6 cups 1.5 liters chicken broth

½ cup 100 g uncooked rice (or swap for orzo pasta for a more traditional touch)

2 cups 300 g cooked shredded chicken (rotisserie or poached chicken breast works beautifully)

2 large eggs

Juice of 2 lemons (about ½ cup or 120 ml)

Salt and pepper to taste

Fresh dill (chopped (for garnish)

Lemon wedges (for serving)

Petunjuk

1. Sauté the Onion and Garlic: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and sauté for another 1-2 minutes, just until fragrant.

2. Cook the Rice (or Orzo): Pour in the chicken broth and bring it to a boil. Add the rice and reduce to a simmer. Cook for 10-12 minutes, or until the rice is tender.

3. Prepare the Egg-Lemon Mixture: While the rice cooks, whisk the eggs in a medium bowl until frothy. Slowly add the lemon juice, whisking constantly to combine.

4. Temper the Egg-Lemon Mixture: This step is key to avoiding curdled eggs! Gradually ladle 1-2 cups of hot broth into the egg-lemon mixture, whisking continuously. Once tempered, slowly pour the mixture back into the pot, stirring as you go.

5. Add Chicken and Season: Stir in the shredded chicken and let it heat through, about 5 minutes. Be careful not to boil the soup after adding the egg mixture—it can cause the creamy texture to separate. Season with salt and pepper to taste.

6. Serve and Garnish: Ladle the soup into bowls, top with a sprinkle of fresh dill, and serve with lemon wedges on the side.