Greek Lemon Chicken & Rice Soup
If you love a good chicken and rice combo, this Greek Avgolemono soup is always a winner. Shredded chicken, rice, and a few simple vegetables are stirred into a silky smooth lemon-and-egg broth for a cozy balanced meal.
A FEW TIPS TO TWEAK THIS LEMON CHICKEN AND RICE SOUP
Add more vegetables: You can stir in some baby spinach or arugula at the very end for a greens-boost!
Add more herbs: In this recipe, I only sprinkle the chopped dill on top for garnish. But you can also chop up some more herbs to stir into the soup.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4 servings
INGREDIENTS:
1 tablespoon extra-virgin olive oil
1 small onion diced
2 celery rib 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 about 1 to 2 lemons)
1 ½ cup cooked white rice
2 cups shredded chicken
chopped fresh dill for garnish
INSTRUCTIONS:
Heat the oil in a large saucepan over medium-high heat. Add the onion and celery and saute for 3 to 4 minutes, until softened.
Add the broth, season with salt and pepper, and bring to a simmer.
In a blender, add the eggs, lemon juice, and ¼ cup of the rice. Blend until smooth, about 20 seconds. Then while blending, slowly stream 2 ladles full of hot broth from the saucepan to temper the eggs.
Stir the lemon egg puree into the lightly simmering stock along with the rice and chicken, until slightly thickened, about 5 to 10 minutes. Do not boil the soup as it can cause the egg mixture to curdle.
Garnish with dill before serving.
Nutritional Info:
Calories: 309kcal | Carbohydrates: 23g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 158mg | Potassium: 475mg | Fiber: 1g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 2mg