Greek Lemon Chicken and Rice Soup (Avgolemono)

Serves 1
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Directions

  1. 1Cook rice according to package.
  2. 2Meanwhile, in a large pot add oil, onion, carrots, celery and garlic, cooking until softened and fragrant.
  3. 3Pour in broth and add raw chicken breast.
  4. 4Bring to a boil, then reduce to a simmer for 15-20 minutes, or until chicken is cooked through.
  5. 5Remove chicken and set aside to cool.
  6. 6In a medium-sized bowl whisk together egg yolks & lemon juice.
  7. 7Slowly pour 1/4 C warm soup broth into yolks while whisking vigorously.
  8. 8Pour egg mixture back into large pot while stirring.
  9. 9Shred chicken and add back into pot.
  10. 10Add chopped dill and season with salt & pepper.
  11. 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.