A comforting and flavorful soup with a Greek twist, perfect for any season.
Heat a tablespoon of olive oil in a large pot over medium-high heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Season the chicken breasts with salt and cook them in the pot until fully cooked, about 6 minutes per side. Remove and set aside.
Cook the chicken thoroughly to ensure it is safe to eat.
Add the remaining olive oil to the pot, then sauté the onion, celery, carrot, and thyme until softened, about 5 minutes.
Stir frequently to prevent the vegetables from burning.
Pour in the chicken broth and bring to a boil. Add the rice and reduce the heat to a simmer. Cook until the rice is tender, about 15 minutes.
Stir occasionally to prevent the rice from sticking to the bottom.
In a bowl, whisk the eggs and slowly add the lemon juice while whisking.
Whisking continuously prevents the eggs from curdling.
Gradually add a ladle of hot soup broth to the egg-lemon mixture while whisking, then pour the mixture back into the pot.
This step ensures the eggs integrate smoothly into the soup.
Shred the cooked chicken and add it back to the soup. Season with salt and pepper to taste.
Taste the soup before adding more salt to avoid over-seasoning.
Serve the soup hot, garnished with a sprig of thyme or a slice of lemon.
Presentation matters; a simple garnish can elevate the dish.
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