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Greek Lemon Chicken Soup

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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

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  1. 2 tablespoons extra-virgin olive oil
  2. 1 small sweet onion, diced small
  3. 2 stalks celery, diced small
  4. 2 medium carrots, diced small
  5. 2 cloves garlic, minced
  6. 1/2 teaspoon kosher salt (not table salt)
  7. 1/8 teaspoon pepper
  8. 1/2 cup Arborio rice
  9. 6 cups low-sodium chicken stock
  10. 1 large bay leaf
  11. 2 (6 ounces each) chicken breasts, seasoned, cooked, and shredded
  12. 1/3 cup fresh lemon juice
  13. 2 large eggs
  14. 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

Find it online: https://grandmarecipesflash.com/greek-lemon-chicken-soup/