| Prep Time | 20 Minutes |
| Cook Time | 1 Hour |
| Servings |
Serving
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Ingredients
- 1.5 lbs boneless skinless chicken breast
- 2 Large Carrots,diced
- 3 Stalks celery, diced
- 1/2 White Onion
- 1 Whole Lemon
- 1 Cup Greek Yogurt
- 2 Large eggs
- 2 Tablespoons butter
- 1 Cup Aborro Rice
- 32 Oz Chicken Stock
- Fresh Dill
- 1 Tablespoon Bouillon Powder
Ingredients
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Instructions
- Prep your chicken by dicing it into cubes. Then lightly seasoning with salt and pepper.
- In a large pan, heat up 1 tablespoon of olive oil. Once pan is hot add chicken and cook thoroughly.
- While your chicken is cooking prep your veggies. Dice up the carrots, onion and celery.
- In a large pot add in butter and melt. Add in your diced up veggies and cook down. You will cook on medium heat until onion is translucent. Then add in the rice. Mix to incorporate. Add in entire carton of chicken stock and bring to a boil. Add in bullion powder.
- In a bowl mix the juice of 1 whole lemon , Greek yogurt and two eggs. Mix until fully combined. This mixture will need to be tempered. Add in the hot liquid from the soup until you the lemon mixture is warm. Once it’s warm add into the soup slowly.
- Add in cooked chicken. The soup will be done once the rice it soft. Once done add finely chopped fresh dill and serve hot.