This delicious Greek chicken and rice soup is made with tempered eggs and lemon juice, creating a rich and silky broth without any cream! It uses Minute Instant White Rice for a quick and easy preparation, similar to chicken noodle soup but with a unique lemon-egg broth.
1. In a large pot, heat 1 tbsp of butter and olive oil over medium-high heat. Sear the chicken breasts for about 3 minutes on each side, or until golden (don’t need to cook through). Remove from the pot and set aside.
2. Reduce heat to medium and add another tbsp of butter if needed. Add the diced onion, celery, carrot, salt, pepper, Italian seasoning, and red pepper flakes. Cook for about 5-7 minutes, or until softened.
3. Add in your minced garlic and cook for another minute.
4. Pour in the chicken broth and return the chicken breasts to the pot. Season with salt and pepper, stir, and throw in the bay leaf and Parmesan rind. Bring to a boil, then cover and simmer on low for about 20 minutes.
5. Remove the chicken from the pot and shred it.
6. Stir in the Minute Instant Rice, cover, and simmer for 5 minutes.
7. While the rice is being heated, whisk together the eggs and lemon juice in a separate bowl. Slowly add in two ladles of hot broth, whisking continuously to temper the eggs and prevent scrambling.
8. Once the rice is prepared, turn off the heat and/or remove the pot from the heat. Pour in the egg mixture and stir.
9. Add in your shredded chicken, parsley, and dill. Stir and taste for seasoning.
10. Top with some high-quality olive oil, black pepper, fresh dill, and Parmesan.
