Greek Lemon Chicken Soup - Kidney Kitchen
Greek Lemon Chicken Soup In this classic Greek recipe, chicken soup is brightened with a silky and tangy broth that is enhanced with lemon and eggs, for a warm
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.
Ingredients
- 5-ounces chicken breast, boneless and skinless
- 1 medium (61 grams) carrot
- 1 small (17 grams) celery stalk
- ½ medium (55 grams) yellow or white onion
- 2 garlic cloves, minced
- 2 bay leaves
- ¼ teaspoon sea salt
- ½ teaspoon black pepper, freshly ground, plus more for garnish
- 3 cups chicken broth, low sodium
- 3 cups water
- ½ cup long-grain white rice, raw
- 2 large eggs
- 2 lemons, juiced (about ⅓ cup juice)
- 1 tablespoon cornstarch
- 3 tablespoons dill (for garnish)
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