Greek-style chicken soup with lemon and dill
Savor the flavors of the Mediterranean with this Greek-style chicken soup, featuring tender chicken breasts, fresh vegetables, zesty lemon, and aromatic dill. Perfectly balanced with creamy yolks and sour cream, and a hint of black pepper, it's a comforting and nutritious meal that will delight your senses.
- 12 Apr 2024
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Greek-style chicken soup with lemon and dill is a comforting and flavorful dish perfect for any season. This traditional recipe combines tender chicken, fresh vegetables, and a creamy lemon-dill sauce to create a unique and delectable taste experience. Whether you’re new to Greek cuisine or a seasoned foodie, this soup is sure to become a favorite in your culinary repertoire.
Ingredients:
Instructions:
- Dice the carrot, celery, and onion into small, uniform pieces.
- In a large pot, add the chicken breasts and cover them with about 8 cups of water.
- Bring the water to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and set it aside to cool. Reserve the cooking broth.
- Add the chopped carrot, celery, and onion to the pot with the reserved broth.
- Add 1/4 cup white rice to the pot.
- Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 20 minutes, or until the vegetables and rice are tender.
- Once the chicken has cooled enough to handle, shred the meat into bite-sized pieces using two forks. Set aside.
- In a large bowl, whisk together the 2 egg yolks and 1 cup of sour cream until smooth.
- Zest and juice the lemon. Add the lemon juice and zest to the egg and sour cream mixture, whisking well to combine.
- Slowly add about 1 cup of the hot soup broth to the lemon-egg mixture, whisking constantly to prevent curdling. This process, called tempering, will help to gently heat the mixture.
- Slowly pour the tempered lemon-egg mixture back into the pot of soup, stirring continuously to combine.
8. Add the Chicken and Dill:
- Add the shredded chicken back into the soup and mix well.
- Chop the dill finely and add it to the soup.
- Season with a dash of black pepper to taste.
- Let the soup simmer for an additional 5-10 minutes, stirring occasionally, to allow the flavors to meld together.
- Ladle the soup into bowls and garnish with additional fresh dill if desired. Enjoy your Greek-style chicken soup with a fresh squeeze of lemon on top for an extra burst of flavor!
Tips:
- Season the chicken breasts well before cooking to enhance their flavor.
- Use fresh dill for the best flavor, but if it's not available, dried dill can be substituted.
- To prevent the soup from curdling, temper the egg yolks by slowly adding a bit of the hot broth to the yolks and whisking continuously before adding them to the soup.
- Feel free to adjust the amount of lemon juice to your taste preference.
- For a thicker soup, you can increase the amount of rice or use a hand blender to blend a portion of the soup.
By following these easy steps, you can create a delicious Greek-style chicken soup with lemon and dill that is sure to impress your family and friends. The combination of tender chicken, fresh vegetables, creamy sour cream, and zesty lemon makes for a comforting and satisfying meal. Enjoy your homemade soup with warm crusty bread for a perfect culinary delight.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 360kcal | 15% |
| Protein | |
| Protein 30g | 21% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 2.37g | 6% |
| Sugar 6g | 6% |
| Fat | |
| Fat 18g | 21% |
| Saturated 8g | 26% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 250ug | 28% |
| Choline 190mg | 34% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 12mg | 76% |
| Vitamin B6 1.13mg | 67% |
| Vitamin B9 77ug | 18% |
| Vitamin B12 0.54ug | 23% |
| Vitamin C 20mg | 22% |
| Vitamin E 1.59mg | 11% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 1.56mg | 14% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 370mg | 30% |
| Potassium, K 700mg | 21% |
| Selenium, Se 36ug | 65% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 1.48mg | 13% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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