There’s so much going on in our version of Greek cream-of-chicken soup with rice: Eggs enrich the chicken broth, lemon gives it tang, and all of it is backdrop to the peppery watercress, stirred in at the very end so it stays a vibrant green. And if you have it on hand…Stir in some leftover cooked, diced chicken when you add the watercress.
| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 8 cups low-sodium chicken broth
- 3/4 cups medium-grain rice
- Kosher salt and freshly ground black pepper
- 3 large eggs
- 3 lemons, 1 zested and 3 juiced (about 1/2 cup juice)
- 3 lemons, 1 zested and 3 juiced (about 1/2 cup juice)
- 2 bunches watercress (about 12 ounces), woody stems trimmed, coarsely chopped
Instructions
- Bring the chicken broth to a boil in a medium saucepan, covered, over high heat. Stir in the rice, some salt to taste and a bit of black pepper. Cover, lower the heat to medium-low and boil until the rice is just cooked through, about 15 minutes.
- When the rice is just about done, beat the eggs with a whisk in a medium bowl. Whisk in the lemon juice.
- Whisking constantly, slowly ladle about 2 cups of the hot broth into the eggs. Lower the heat under the remaining broth to low and whisk the egg mixture into the pan. Stir with a wooden spoon until the soup thickens slightly, about 2 minutes. Do not let the soup boil.
- Remove the soup from the heat and stir in the lemon zest and watercress; let sit until the watercress is tender but still vibrant green, 1 to 2 minutes. Ladle into 6 bowls and sprinkle each serving with a bit of black pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 201 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 93 mg |
| Sodium | 1129 mg |