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🍲 Greek Lemon Rice Soup

486 kcal · 30 min · 4 servings

Ingredients

• 1 l poultry broth
• 150 g long-grain rice
• 2 chicken breast fillets (approx. 140 g each)
• 2 unwaxed lemons
• 3 egg yolks
• 2 tbsp coarsely chopped parsley
• salt
• pepper (from the mill)
• 1 pinch ground allspice

Instructions

1. 1. Bring broth to a boil, add rice and simmer on low heat for approx. 25 minutes. Rinse chicken, pat dry, and add to the soup after 15 minutes. Remove breasts, let cool, and cut into bite-sized pieces.
2. 2. Wash lemons under hot water, dry and zest finely. Cut two lemons into slices (for garnish), squeeze the rest. Whisk juice with egg yolks in a bowl.
3. 3. Remove pot from heat. Stir approx. 200 ml hot soup into the egg yolk mixture in a thin stream. Return to pot, stir well, and warm through (do not boil to prevent curdling). Add chicken, zest, and parsley. Season with salt, pepper, and allspice.
4. 4. Serve soup in bowls, garnished with lemon slices.

Nutrition per serving

• kcal: 486
• Protein: 44 g · Fett/Fat: 20 g · Carbs: 32 g