2 cups shredded cooked chicken breast (about 8 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons torn fresh basil
How to Make It
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 2 minutes. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.
This is a great way to use up left over chicken after roasting a whole bird. I typically just use boxed chicken broth but homemade would probably boost the score up to a 4. The lemon makes for a nice twist and it thickens up nicely too. Probably not traditional but some sliced mushrooms and/or sliced carrot would be nice to add. Will definitely make again.
I'm pretty sure that most mamas in Greece, including mine, make it with risoto rice because it makes the soup creamy. And they cook for almost twice the time it takes the rice to be done so that it's creamier. To minimize the risk of ruining the egg, you take a cup of the broth and let it cool a bit before combining it with the egg mixture, then if it's ok you pour this one in your pot and stir. In Zakinthos they use 2 eggs per person, so feel free to use more than 1 eggs to make it creamier and richer and definitely more lemon juice both while cooking and extra wedges for anyone to add on their bowl.
This is one of my favorite soups and this recipe is delicious. I didn't have basil the first time I made it so I used green onions and parsley, worked great. I've made this recipe at least a dozen times since then. Love it!
Delicious & even better than those in my Greek cuisine cookbook. I love lemon & added a little more just before serving. Outcome was a nice thickness & rather creamy. It'll be interesting to see how it thaws & reheats. My expectation is it may require a little add'l liquid. Definitely a winner!
The soup is so delicious. It's very rich, for being so healthy. I love the lemony-ness. You definitely need to like lemon to like this. I am wondering if it would freeze and re-heat ok? Did anyone try that?
I was shocked at how simple this was too make. This soup has always been a favorite of mine when having Greek. I have made this twice now in the past month. It is amazing. I did end up subbing brown rice and dill instead of the parsley & basil, just like the greek place down the road.