Greek Chicken and Rice Lemon Soup
This traditional Greek Chicken and Rice Lemon Soup, also known as Avgolemono, blends tender chicken, fluffy rice, and a bright lemon-egg broth for a comforting and healthy meal perfect for easy weeknight dinners and budget-friendly recipes.
Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- 1 cup uncooked long-grain rice or orzo
- 6 cups low-sodium chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 large eggs
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 tablespoons olive oil
- to taste salt and pepper
- for garnish fresh dill or parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until tender.
- Add minced garlic and cook for 1 more minute until fragrant.
- Pour in chicken broth and bring to a boil. Add chicken breasts or thighs, reduce heat to a simmer, and cook for 20-25 minutes until chicken is cooked through.
- Remove chicken from pot, shred with forks, and set aside.
- Add rice or orzo to the simmering broth and cook uncovered for about 15 minutes until tender.
- In a bowl, whisk eggs and lemon juice until frothy. Slowly ladle about 1 cup of hot soup broth into egg-lemon mixture while whisking constantly to temper the eggs.
- Gradually stir the egg-lemon mixture back into the pot. Heat gently for 2-3 minutes until the soup thickens slightly; do not boil.
- Stir shredded chicken back into the soup. Season with salt and pepper to taste.
- Serve hot, garnished with fresh dill or parsley.
Nutrition
Serving: 1peopleCalories: 330kcalCarbohydrates: 26gProtein: 28gFat: 12gSaturated Fat: 3gCholesterol: 145mgSodium: 720mgFiber: 1gSugar: 2g
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