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Avgolemono Chicken and Rice Soup

A silky Greek lemon-egg chicken soup, thickened with whisked eggs and brightened with fresh lemon and dill.

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 6 cups low-sodium chicken broth
  • 2 boneless, skinless chicken breasts about 1 lb
  • 2/3 cup dry white rice
  • 3 large eggs
  • 2 lemons juiced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh dill chopped

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook 6-7 minutes until softened.
  2. Add broth and chicken breasts, bring to a simmer, and cook 15-18 minutes until chicken is cooked through.
  3. Remove chicken, shred with two forks, and set aside.
  4. Add rice to the simmering broth and cook 15-18 minutes until tender.
  5. In a bowl, whisk eggs with lemon juice. Slowly ladle in about 1 cup of hot broth while whisking constantly to temper the eggs.
  6. Remove pot from heat and stir the tempered egg mixture back into the soup along with the shredded chicken.
  7. Season with salt and pepper, stir in dill, and serve immediately.