TGIF y’all from the Hungry Southern Belle house! Here is a delicious addition to the recipe book for any of you that love fresh lemons AND Greek food! This is a twist on a traditional Greek soup that I found in our search for low FODMAP friendly dishes. Not only does it offer a yummy lemon flavor but it also offers a gorgeous broth that turns a beautiful creamy yellow color once the egg is added. All in all a super easy recipe and great as a leftover dish when warmed. Enjoy y’all!
- 6 medium boneless chicken thighs
- 8 cups water
- “Bouquet Garni” (blend of fresh parsley, fresh thyme and 1 fresh bay leaf)
- 1/2 cup short or medium grain rice, white or brown
- 3 large eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- juice of two small lemons
- 1/2 cup parsley, chopped
Bring chicken, water and bouquet garni to a boil in an 8 quart soup kettle. Reduce heat and simmer until chicken is fully cooked, approximately 20 minutes, then remove from heat.
When chicken is cool enough to handle, remove pieces from the chicken broth. Pull meat off the bone and shred into bite sized pieces. Set aside. Discard the bouquet garni but reserve the chicken broth.
Add the rice to the chicken broth in the saucepan, bring to a boil over high heat, then reduce heat to low and simmer for 30 minutes or until rice is tender.
Meanwhile, beat the eggs until fluffy in a large bowl using an electric mixer or hand whisk. Add lemon juice to the eggs slowly while mixing. Add the hot broth to this mixture a little bit at a time, beating constantly, until you used up about half the broth. Return the egg mixture to the remaining broth in the soup pot, stirring constantly. Add the chicken meat, salt and pepper to the soup and heat it to at least 180 degrees F, but do not boil.
Adjust seasonings and garnish with fresh parsley or curls of lemon rind if desired. Serve immediately.