Avgolemono Soup (Greek Lemon Chicken & Rice Soup)
This Greek Avgolemono Soup is a perfect blend of chicken and rice with a tangy lemony flavor. It’s easy to make and quick to prepare, taking less than 30 minutes to cook! This comforting dish is perfect for a cozy meal.
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Servings: 4
Notes
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 celery ribs, chopped
- 4 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (from 1-2 lemons)
- 1 ½ cups cooked white rice
- 2 cups shredded chicken
- Fresh dill, chopped, for garnish
Instructions:
- Prepare the Vegetables: In a large saucepan, heat the olive oil over medium-high heat. Add the diced onion and chopped celery. Sauté for about 3-4 minutes, until softened.
- Simmer the Broth: Add the chicken broth to the saucepan. Season with salt and pepper, then bring the broth to a simmer.
- Blend the Egg Mixture: In a blender, combine the eggs, lemon juice, and ¼ cup of the cooked rice. Blend until smooth, about 20 seconds. While blending, slowly pour in 2 ladles of hot broth from the saucepan to temper the eggs.
- Combine and Thicken: Stir the egg and lemon mixture into the simmering broth along with the remaining rice and shredded chicken. Continue to cook for 5-10 minutes, stirring occasionally, until the soup thickens slightly. Be sure not to let the soup boil, as this could cause the egg mixture to curdle.
- Serve: Garnish with chopped fresh dill before serving.