This Greek-inspired soup brings together chicken, lemon, egg, and rice for a deeply comforting bowl with a gentle heat. Rich, silky, and bright, it’s a perfect balance of warmth and freshness. If you prefer less spice, swap the Green Chili Oil for Lemon Olive Oil.
Serves: 6–8
Ingredients
- 8 cups good quality chicken stock or broth
- 1 cup short grain starchy rice
- 2 large shallots (or 1 medium onion), diced
- 1 bay leaf
- 1 lb chicken breast, cut into 1” cubes
- 2 large fresh eggs
- 1/3 cup fresh squeezed lemon juice
- 1/3 cup + 2 tbsp Della Terra Spicy Green Chili Olive Oil
- Sea salt and freshly cracked black pepper, to taste
Directions
In a large stock pot, heat 2 tablespoons of Green Chili Olive Oil over medium heat. Add the diced shallots and sauté until soft, about 2 minutes.
Add the chicken stock, chicken breast, bay leaf, and rice. Bring to a gentle simmer and cook for approximately 30 minutes, or until the rice is very tender and the soup has slightly thickened.
In a heatproof bowl, whisk together the eggs and lemon juice.
Slowly add 1 cup of hot stock into the egg-lemon mixture, whisking constantly to temper. Then pour the mixture back into the pot, stirring continuously. The soup will immediately thicken and become creamy in texture.
Simmer for 1 additional minute over medium heat, stirring constantly.
Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
To Serve
Ladle into bowls and finish with a generous drizzle of Spicy Green Chili Olive Oil.