High-Protein Greek Lemon Rice Soup Recipe

About this recipe

A hearty and protein-packed version of the classic Greek lemon rice soup, perfect for a satisfying dinner. This dish combines tender chicken, creamy eggs, and zesty lemon for a comforting meal.

Ingredients

• 200 g Delichic Chicken Broth
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 6 pcs Licious Brown Eggs
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. In a large pot, bring 3 cups of chicken broth and 3 cups of water to a boil over medium-high heat.
2. 2. Add 1/2 cup of rice to the boiling liquid and cook for 14 minutes, stirring occasionally, until the rice is tender.
3. 3. In a separate bowl, beat 2 eggs until well combined.
4. 4. Slowly add 1/2 cup of hot chicken broth to 1/2 cup of lemon juice, whisking constantly to temper the mixture.
5. 5. Gradually pour the lemon-broth mixture into the beaten eggs, whisking continuously to prevent curdling.
6. 6. Reduce the heat of the soup to low. Slowly stir the lemon-egg mixture into the pot with the chicken rice broth, ensuring it is well incorporated.
7. 7. Add 200 g of cooked, shredded kabuli chana to the soup and stir until heated through.
8. 8. Taste and adjust seasoning with salt and pepper as needed. Serve hot.