Greek Lemon Chicken and Rice Soup (Avgolemono)
Serves 1
Directions
- 1Cook rice according to package.
- 2Meanwhile, in a large pot add oil, onion, carrots, celery and garlic, cooking until softened and fragrant.
- 3Pour in broth and add raw chicken breast.
- 4Bring to a boil, then reduce to a simmer for 15-20 minutes, or until chicken is cooked through.
- 5Remove chicken and set aside to cool.
- 6In a medium-sized bowl whisk together egg yolks & lemon juice.
- 7Slowly pour 1/4 C warm soup broth into yolks while whisking vigorously.
- 8Pour egg mixture back into large pot while stirring.
- 9Shred chicken and add back into pot.
- 10Add chopped dill and season with salt & pepper.
- 11Add the cooked rice into the pot or serve bowls, pouring the soup over top.
Ingredients
- 1 tbsp avocado oil
- 1 yellow onion, diced
- 2 large carrots, peeled & diced
- 1 large celery stalk, diced
- 2 garlic cloves, minced
- 6 cups chicken bone broth
- 3 egg yolks
- 0.25 cup lemon juice
- 0.25 cup chopped dill
- 1 lbs chicken breast
- 1 cup uncooked rice
Equipment
large potmedium-sized bowl
Tips
- Try it with orzo instead of rice.
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