Greek Lemon Chicken Soup No Egg
Equipment
- Large pot
- Medium saucepan
- Ladle
- Whisk
- Knife
- Cutting board
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 cup carrots, diced
1 cup celery, diced
6 cups chicken broth
1 cup cooked chicken breast, shredded
1/2 cup long-grain rice
1/2 cup fresh lemon juice (about 2-3 lemons)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare The Base
- Heat olive oil in a large pot over medium heat. Add finely chopped onions and cook until they are translucent and fragrant. This should take about 5 minutes.
Step 2: Add Vegetables And Broth
- Add minced garlic, diced carrots, and celery to the pot. Sauté for another 5 minutes until the vegetables are slightly tender. Pour in the chicken broth and bring the mixture to a boil.
Step 3: Cook The Rice
- Once the broth is boiling, add the long-grain rice. Reduce the heat to a simmer and let the rice cook for about 20 minutes, or until it's tender.
Step 4: Add Chicken
- Stir in the shredded chicken breast and let it heat through. This should take about 5 minutes.
Step 5: Add Lemon Juice
- Remove the pot from heat and stir in the fresh lemon juice. Season the soup with salt and pepper to taste.
Step 6: Garnish And Serve
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!
Notes
This soup is a great way to use leftover chicken. It’s also a wonderful recipe for meal prep as it stores well in the fridge for a few days. Reheat gently on the stove or in the microwave.