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Avgolemono Soup

25m
Serves 1
tiktok.com

Directions

  1. 1In a Dutch oven or soup pot, heat 1 tbsp of butter and olive oil over medium-high heat. Sear the chicken breasts for about 3 minutes on each side, or until golden (don’t need to cook through). Remove from the pot and set aside.
  2. 2Reduce heat to medium and add another tbsp of butter if needed. Add the diced onion, celery, carrot, salt, pepper, Italian seasoning, and red pepper flakes. Cook for about 5-7 minutes, or until softened.
  3. 3Add in your minced garlic and cook for another minute.
  4. 4Pour in the chicken broth and return the chicken breasts to the pot. Season with salt and pepper, stir, and throw in the bay leaf and Parmesan rind. Bring to a boil, then cover and simmer on low for about 20 minutes.
  5. 5Remove the chicken from the pot and shred it.
  6. 6Stir in the Minute Instant Rice, cover, and simmer for 5 minutes.
  7. 7While the rice is being heated, whisk together the eggs and lemon juice in a separate bowl. Slowly add in two ladles of hot broth, whisking continuously to temper the eggs and prevent scrambling.
  8. 8Once the rice is prepared, turn off the heat and/or remove the pot from the heat. Pour in the egg mixture and stir.
  9. 9Add in your shredded chicken, parsley, and dill. Stir and taste for seasoning.

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 tbsp butter
  • 1 unit yellow onion
  • 2 stalks celery
  • 2 stalks carrot
  • 2 tsp Italian seasoning
  • 1 tsp red pepper flakes
  • 8 cloves garlic
  • 6 cups chicken broth
  • 1 unit bay leaf
  • 1 unit Parmesan rind
  • 1 tsp chicken bouillon
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup Minute Instant White Rice
  • 2 unit lemon juice
  • 2 unit eggs
  • 0.25 cup parsley
  • 0.25 cup dill
  • 2 unit chicken breasts

Equipment

large potDutch oven or soup pot

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