LET'S MAKE...

Greek Lemon Chicken Soup

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What you need:

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In a Dutch oven or stockpot, heat olive oil over medium-high heat, then add carrots, celery stalks, and onions. Season the veggies with salt and black pepper, then cook for about 3 minutes.

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Increase heat to medium-high, stir in the rice and cook for a minute or two, generously salt and pepper.

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Stir in the chicken broth, bring to a boil, reduce heat and simmer for about 20 minutes, or cook until the rice and carrots are cooked.

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Now add your shredded chicken (I used rotisserie chicken because it simply makes the best chicken soup).

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In a saucepan, melt butter, then add flour. Whisk until you get a smooth consistency. This shouldn't take more than a minute.

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Add about 4 cups of the broth mixture. Stir constantly until the mixture begins to thicken. This should take roughly 10 minutes.

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Slowly beat the lemon juice and the thickened broth into the soup

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In a small bowl, beat the eggs until they are foamy, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.

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Season with salt and pepper to get the maximum flavor from your soup. You can add cheese, fresh herbs like dill, parsley, oregano, or rosemary if you want to get fancy.

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Cooking Tips

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www.comfortablefood.com

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LET'S MAKE...

Greek Lemon Chicken Soup

www.comfortablefood.com

Greek Lemon Chicken Soup

What you need:

Olive oil

Celery

Onion

Rice

✓✓✓✓✓✓✓

Chicken broth

Chicken breasts

and more...

Carrots

In a Dutch oven or stockpot, heat olive oil over medium-high heat, then add carrots, celery stalks, and onions. Season the veggies with salt and black pepper, then cook for about 3 minutes.

1

Increase heat to medium-high, stir in the rice and cook for a minute or two, generously salt and pepper.

2

Stir in the chicken broth, bring to a boil, reduce heat and simmer for about 20 minutes, or cook until the rice and carrots are cooked.

3

Now add your shredded chicken (I used rotisserie chicken because it simply makes the best chicken soup).

4

In a saucepan, melt butter, then add flour. Whisk until you get a smooth consistency. This shouldn't take more than a minute.

5

Add about 4 cups of the broth mixture. Stir constantly until the mixture begins to thicken. This should take roughly 10 minutes.

6

Slowly beat the lemon juice and the thickened broth into the soup

7

In a small bowl, beat the eggs until they are foamy, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.

8

Season with salt and pepper to get the maximum flavor from your soup. You can add cheese, fresh herbs like dill, parsley, oregano, or rosemary if you want to get fancy.

Cooking Tips

www.comfortablefood.com

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