Description
This vibrant and comforting Greek Lemon Chicken Soup, also known as Avgolemono, is made with tender chicken, rice, and a tangy lemony broth, all coming together with the smoothness of egg and fresh dill. Perfect for a cozy meal or a comforting starter!
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 small sweet onion, diced small
- 2 stalks celery, diced small
- 2 medium carrots, diced small
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt (not table salt)
- 1/8 teaspoon pepper
- 1/2 cup Arborio rice
- 6 cups low-sodium chicken stock
- 1 large bay leaf
- 2 (6 ounces each) chicken breasts, seasoned, cooked, and shredded
- 1/3 cup fresh lemon juice
- 2 large eggs
- 2 & 1/2 tablespoons chopped fresh dill
Instructions
- Sauté the vegetables: Warm the olive oil in a large saucepan over medium heat. Add the onion, celery, and carrots; sauté until the vegetables are tender and the onion is translucent, about 3 minutes. Add in the garlic and sauté until slightly browned and fragrant, about 20 seconds. Season with salt and pepper.
- Add rice and broth: Stir in the rice to coat it in the oil, then add the chicken stock and bay leaf. Bring to a simmer and cook until the rice is tender, about 10 minutes.
- Add chicken: Add the shredded chicken to the pot and continue simmering gently.
- Prepare the egg mixture: In a medium bowl, whisk together the lemon juice and eggs until light and frothy.
- Temper the eggs: Remove the saucepan from the heat. Slowly whisk 2 cups of hot broth into the egg mixture, then slowly pour the egg mixture back into the soup. Stir and incorporate the mixture carefully to avoid curdling.
- Final touches: Stir in the chopped fresh dill. Taste and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and serve immediately.
Notes
- Make sure to temper the eggs carefully to avoid curdling when adding them to the hot broth.
- For a richer flavor, you can use bone broth instead of regular chicken stock.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 330 kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 185mg