If you live here on the East Coast like we do, you got socked with a super snowstorm this weekend which means that I spent all day Saturday at home (kind of unheard of for us during hockey season) and other than a good long treadmill workout, a short shoveling stint and of course, some snuggling with my loved ones in front of the TV, I pretty much spent the entire time cooking my little heart out, so expect to see lots of delicious treats here in the next few days! This simple and wonderful soup is one of them!
As the temperature drops lower and lower, I feel the need to counter with lots and lots of soup (plus I sort of made a New Year's resolution to make and eat more soup) and then there's the fact that my husband LOVES soup and showers me with affection each time I make a new batch. This one earned me at least 5 big smackeroos!
Imagine classic chicken soup thickened up with a little rice and the slight tang of lemon. Light and healthy, but immensely satisfying.
And it's super easy to put together--only takes about 40 minutes from start to finish. Definitely doable on a weeknight. You start off by chopping up carrots and onions and you can save even more time by using a food processor!
And unlike traditional Greek lemon soup, you don't strain out the carrots and onions, so the broth is heartier and more rustic. It's wonderful for a light lunch or for dinner, if you add some bread and a salad or maybe a sandwich. Another boon--one serving is less than 250 calories!! So it's kinda guiltless too! And based on the amount of kisses I received, a huge hit, so this will definitely be joining the regular repertoire. Try it and maybe someone will kiss you too!
Easy Rustic Greek Chicken and Lemon Soup
Makes 4-6 servings
Prep Time: 10 minutes; Cook Time: 25-30 minutes
- 1 small onion, peeled
- 2 carrots, peeled
- 1 tablespoon olive or vegetable oil
- 2 boneless, skinless chicken breasts cut into bite-sized pieces
- 4 cups chicken stock or broth
- 2 tablespoons chopped flat-leaf parsley
- 1/3 cup rice
- 2 large eggs
- 4 tablespoons fresh lemon juice
- Salt and black pepper to taste
1. Chop the onion and carrot very finely by hand or place them in a food processor and pulse a few times so that they're finely chopped but not mushy. In a medium pot, heat the oil over medium-high heat and stir in the veggies. Let cook, stirring often, for about 5 minutes, until vegetables have softened.
2. Add the chicken, stock, parsley and bring to a boil. Stir in the rice, cover the pot and turn the heat down to low, so that the liquid is barely simmering. Cook for about 20 minutes, until the rice is tender.
3. In a medium bowl, beat the eggs and lemon juice together. Slowly whisk in about 1 1/2 cups of the hot broth into the egg mixture, to temper it, whisking constantly. Then stir that mixture back into the pot of soup. Add salt and pepper to taste and reheat over a low light. Don't let it boil or the eggs will curdle. Serve immediately or keep over a low light to serve when ready.
4. Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days and reheated over low heat or in the microwave.
Note: Recipe adapted from Soup for Every Body by Joanna Pruess. I left out the stalk of celery from the original vegetable mixture and increased the carrots to two.