Greek Spring Soup Recipe

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Ingredients

• 6 cups chicken broth homemade or canned
• 1 1/2 cups diced or shredded cooked chicken
• 2 Tablespoons olive oil
• 1 small onion diced about 3/4 cup
• 1 bay leaf
• 1/3 cup arborio rice
• 1 large eggs
• Juice of half of a lemon

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relative;">1 cup chopped asparagus

1 cup diced carrots

1/2 cup of fresh chopped dill divided

Kosher salt and fresh pepper to taste

Fresh minced chives for garnish

Instructions

1. In a large stock pot, heat 2 tablespoons olive oil over medium heat. Sauté onions until soft and translucent, about 5 minutes. Add 1/4 cup dill, chicken broth, bay leaf and bring to a boil.
2. Add rice and reduce heat to medium low, and simmer about 10 minutes. Add carrots and asparagus and cook an additional 10-15 minutes, or until rice is cooked and vegetables are tender. Add chicken and continue to simmer on low while preparing egg and lemon juice mixture.
3. Meanwhile, in a separate bowl, combine egg, lemon juice and 2 tablespoons of water.
4. Slowly whisk about half a cup of the hot stock into the egg mixture, stirring constantly, to keep eggs from curdling.
5. Slowly whisk the egg/lemon broth back into the stock pot. Soup will thicken slightly. Turn off heat and remove bay leaf.
6. Add remaining fresh dill, and adjust seasoning with salt and pepper.

Recipe source: whatagirleats

source https://www.abellkitchen.com/2018/12/greek-spring-soup-recipe.html

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