Description
This silky Lemon Chicken & Egg Soup blends chicken broth, bone broth, and a tempered egg-lemon mixture for a creamy, dairy-free texture. Heartier with shredded chicken and rice—comfort in a bowl.
Ingredients
3 cups chicken broth
2 cups bone broth
Zest of 1 lemon
Juice of 2 lemons
2 bay leaves
½ tsp salt
½ tsp black pepper
2–3 large eggs
2 cups shredded rotisserie chicken
2 cups cooked basmati rice
2 tbsp fresh dill
Instructions
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In a saucepan, simmer both broths with lemon zest, juice of 1 lemon, bay leaves, salt, and pepper for 10–15 minutes.
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Whisk eggs and remaining lemon juice.
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Temper eggs with ladles of hot broth before whisking back into the soup. Heat gently; do not boil.
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Remove from heat; stir in chicken and rice.
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Serve with fresh dill, olive oil, and black pepper.
Notes
- Use orzo instead of rice if desired.
- Adjust lemon and seasonings to preference.
- Tempering is key to silky texture.
- Freezes well if egg texture is acceptable after thawing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Appetizer, Light Meal
- Method: Stovetop
- Cuisine: Greek-Inspired
