Greek Lemon Soup

This quick Greek Lemon Soup is a comforting, creamy dish that comes together in minutes using condensed chicken rice soup as a base. The secret lies in tempering a beaten egg with the hot broth to create a silky, rich texture without curdling. Fresh lemon juice and delicate lemon slices are added at the very end, providing a bright, acidic contrast that cuts through the richness. It is an ideal light meal for busy weeknights or a soothing comfort food for chilly evenings. Simple, elegant, and deeply satisfying, this soup proves that great flavor doesn't require hours of simmering.

Cooking Method: Baking, Microwave

Cuisine: Greek

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 1254.8

Dietary: Gluten-free

Description

This quick Greek Lemon Soup is a comforting, creamy dish that comes together in minutes using condensed chicken rice soup as a base. The secret lies in tempering a beaten egg with the hot broth to create a silky, rich texture without curdling. Fresh lemon juice and delicate lemon slices are added at the very end, providing a bright, acidic contrast that cuts through the richness. It is an ideal light meal for busy weeknights or a soothing comfort food for chilly evenings. Simple, elegant, and deeply satisfying, this soup proves that great flavor doesn't require hours of simmering.

Ingredients

21 ounce Condensed chicken rice soup

Directions

1
In a medium microwave-safe bowl, combine the condensed chicken rice soup and water.
2
Cover the bowl and microwave on high for 6 to 8 minutes, or until the soup is very hot.
3
In a separate small bowl, beat the egg thoroughly.
4
Gradually add a small amount of the hot soup to the beaten egg, whisking constantly to temper the egg.
5
Pour the egg mixture back into the main bowl of soup and stir to combine.
6
Microwave uncovered for 2 minutes, or until the soup thickens slightly.
7
While the soup heats, slice one lemon into thin circles and squeeze the juice from the second lemon.
8
Just before serving, stir the lemon slices and lemon juice into the soup.
9
Microwave uncovered for an additional 2 minutes to heat through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1254.8kcal

% Daily Value *
Total Fat 63.0g97%
Saturated Fat 17.3g87%
Cholesterol 467.2mg156%
Sodium 430.5mg18%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 141.8g284%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To prevent the egg from scrambling, ensure you temper it slowly by adding hot liquid to the egg while whisking vigorously.

For a lighter version, you can use low-fat condensed soup or broth instead of water, though the texture will be less creamy.

Garnish with fresh parsley or dill for added color and flavor.

Serve immediately while hot for the best texture.

Keywords: greek, lemon, soup, chicken, rice, microwave, egg, creamy, quick, easy, comfort, warm, dinner, meal, simple, homemade, citrus, broth, savory

Read it online: https://www.chefs-mate.com/recipe/greek-lemon-soup/