Greek Lemon Chicken Soup
May 29, 2018
This Greek Lemon Chicken Soup is from the Silver Palate Cookbook, an old '80s standby. This is one of the cookbooks that inspired me to cook.
The most difficult part of the recipe is tempering the egg so it doesn't curdle. Otherwise, it's not much different from boiling rice and tossing in some lemon. But somehow, this soup tastes much more luscious and creamy than it has any right to be. It tastes good both hot and cold, but I prefer it hot. I have included 2 recipes, the Instant Pot version and the stovetop version.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 6 Servings
Directions
Instant Pot Instructions
1Put the chicken stock and rice in the pot and cook on Manual at High Pressure for 7 minutes. If you want to speed up the time it takes to come to pressure, bring the contents of the Instant Pot to a boil using the sauté feature before closing up the lid and setting your 7 minutes on the Manual setting.
2When the time is up, quick release. Open the lid, throw in the chicken and the herbs.
3Meanwhile, beat the eggs with the lemon juice and pepper until frothy in a medium-sized bowl.
4Add a pinch of kosher salt and few grinds of black pepper.
5Slowly start to pour about 2 cups of the chicken stock into the eggs/lemon, whisking the entire time to avoid getting scrambled egg.
6When the broth is incorporated into the egg/lemon, pour it back into the soup.
7Once the egg is in, don't let it boil again, just keep it hot. The soup will turn a creamy white. Taste for salt and add a pinch if it needs it.
8Throw in some fresh, chopped parsley right before you serve it.
Stovetop Instructions
1Bring the chicken stock to a boil in a large saucepan. Toss in the rice, and reduce to a simmer. Cook until rice is tender, about 25 minutes. While you wait, whisk together the egg yolks and lemon juice.
2When rice is done, turn off heat. Remove about a ladleful of the hot broth, and whisk it into the egg-and-lemon mixture. When combined, take this mixture and whisk it into the saucepan. Return the pot to medium heat, and cook until soup is hot, but not boiling.
3Garnish with parsley and a slice of lemon, and serve.
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