Grew up eating this soup as my Greek mama made it for me. Still hits home today!

1. Bring the chicken broth to a boil in a large pot over medium heat.
2. Stir in the rice and let it simmer for about 15-20 minutes until it's tender.
3. In a separate bowl, beat the eggs and then whisk in the lemon juice and zest.
4. Take a cup of the hot broth from the pot and slowly pour it into the egg-lemon mixture, whisking continuously. This tempers your eggs and keeps them from curdling when you add them to the soup.
5. Slowly pour the egg-lemon mixture back into the pot, stirring constantly until the soup starts to thicken slightly.
6. Add the shredded chicken to the pot and season the soup with salt and pepper to taste. Let it warm through for about 5 minutes.
7. Serve the soup hot, garnished with a sprig of fresh dill if you like.
Variations & Tips:
- If you're in a real pinch for time, use precooked rice or even leftover rice from another meal. It'll cut the cook time down, and nobody will know the difference.
- Want to go the vegetarian route? Skip the chicken and use vegetable broth. You can also add chickpeas or white beans for that protein punch.
- For an even creamier texture, some like to stir in a little bit of heated milk or half-and-half after adding the chicken. Just keep it on the lighter side to preserve that distinctive lemon flavor.
- Lastly, this soup is perfect for freezing! Just leave out the rice if you plan to freeze as it might get mushy when reheated. You can cook up fresh rice and add it to the soup when you're ready to serve. Enjoy!
Now, go bring a little Greek sunshine to your table!