The addition of the egg and lemon makes a basic chicken soup into the ultimate comfort food. The finished dish is tangy and savory, with flavors reminiscent of egg drop soup. Best of all, it is easy to put together for a quick weeknight dinner.
Supplies:
*I used a rotisserie chicken for both the meat and the broth of this soup, made the night before. You can use leftover cooked chicken or add two cut up chicken breasts to the soup. Raw chicken should be added at the same time as the rice to allow time for it to cook.
Steps:
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I love Greek Lemon soup but don't always have the time to make it. This "shortened" version works great when the taste for the soup arises.