
Greek chicken, rice, and lemon soup thickened with egg for a silky finish.
120 gChicken breasts
2 eggsChicken eggs
5 gDill
Optional
45 gRice
1.5 cupsChicken Broth
Simmer the chicken broth, chicken breast, and rice for 18 minutes until the rice is tender and the chicken is cooked through.
Whisk the egg and lemon juice in a bowl until smooth.
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1.5 tbspLemon Juice
Optional
To tasteSalt
To tasteBlack Pepper
Shred the chicken, whisk a little hot broth into the egg mixture, then return it to the pot with the chicken, season with salt and black pepper, and heat gently for 2 minutes without boiling.
Finish with dill if using and serve warm.