Greek Lemon Rice Soup Comforting and Simple Recipe

Ingredients

• 1 cup uncooked jasmine rice
• 8 cups chicken or vegetable broth
• 2 large eggs
• 0.25 cup fresh lemon juice
• 1 cup cooked chicken, shredded (optional)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• to taste salt and pepper
• for garnish fresh dill or parsley

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-5 minutes.
2. Add the uncooked jasmine rice to the pot, stirring to coat it in the olive oil and onions. Toast the rice for about 2 minutes.
3. Pour in the chicken or vegetable broth and bring to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the rice is fully cooked.
4. In a separate bowl, whisk together the eggs and lemon juice until well combined.
5. Once the rice is cooked, remove the pot from heat. Slowly ladle a small amount of the hot broth into the egg-lemon mixture while whisking continuously to temper the eggs.
6. Gradually transfer the tempered egg mixture back into the soup, stirring constantly to create a smooth and creamy texture.
7. If using, add the shredded chicken to the soup. Season with salt and pepper to taste.
8. Return the pot to low heat for a few minutes, but do not let it boil.
9. Serve hot, garnished with fresh dill or parsley.