Lemon Chicken Soup with Arborio Rice

Description

This recipe comes from my love of Greek cuisine and my Meyer lemon tree. What started as a simple soup experiment has become one of our favorite winter comfort foods. This hearty, rich, creamy soup is quick and easy to prepare. However, looks can be deceiving because it’s actually very healthy and low in calories.

Serves 8

Ingredients

• 1 TBS olive oil
• 3 stalks celery, diced
• 1 red onion, diced
• 3 carrots, peeled and diced
• 3 cloves garlic, peeled and diced (about 1 TBS)
• 8 to 10 cups chicken broth
• 1 cup Arborio rice (can substitute Jasmine or Basmati)
• 3 to 4 cups shredded chicken (a rotisserie chicken works great)
• 3 eggs
• ½ cup fresh lemon juice
• 3 cups baby spinach (a bag of Trader Joe’s organic spinach is perfect)
• 1 to 2 tsp. salt
• 1 to 1 1/2 tsp. lemon pepper (can substitute black pepper)
• 2 to 3 TBS chopped fresh dill (or 1 TBS dried)
• 2 to 3 TBS chopped Italian parsley (or 1 TBS dried)
• ½ cup crumbled Feta cheese (optional)
• ¼ cup sliced Kalamata olives (optional)
• 1 lemon, cut into 8 wedges (optional)

Directions:

1. Heat oil in a soup pot or Dutch oven. Sauté celery, carrots, onion, and garlic over medium heat until the onion is opaque (about 10 minutes).
2. Add chicken broth and rice. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
3. In a small bowl, whisk together the eggs and lemon juice. Add a ladle of hot soup and whisk together. Very, very slowly, add the lemon and egg mixture to the soup, whisking continuously to prevent the eggs from cooking too quickly.
4. Add the shredded chicken, dill, parsley, and spinach. Add the salt and lemon pepper. Return the soup to a simmer.
5. Ladle into bowls and garnish with Feta cheese and Kalamata olives. Serve with a wedge of lemon.

Chef’s Notes

• While I use Meyer lemons from my tree, regular lemons work well, too.
• Using a rotisserie makes this quick and easy, but you can also use shredded chicken breasts or thighs.
• I prefer fresh herbs, but dried ones can be substituted.
• The Arborio rice stands up best in this soup, but if you don’t have any on hand, you can certainly use whatever rice you have.
• Feta cheese and Kalamata olives add a unique finishing touch.
• It pairs wonderfully with a Caesar salad and crusty sourdough bread.