Description
This Avgolemono Chicken Rice Soup is a bright, silky Greek lemon chicken soup that’s simple to make, comforting, and perfect when you want a tangy, protein-packed bowl. In about 25 minutes, you’ll have a flavorful, creamy soup that’s hearty and satifsying.
Ingredients
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- 1 1/2 tablespoons olive oil
- 1/4 onion, minced
- 1 small carrot, minced
- 1 small celery stalk, minced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups diced rotisserie chicken (or use leftover chicken)
- 6 1/2 – 7 cups chicken stock
- 1 1/4 cup medium to long-grain rice
- 1 large lemon peel
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 egg
- 2 egg yolks
- 1/3 cup lemon juice
- fresh parsley, for garnish
- drizzle of olive oil, for garnish
- fresh chopped parsley, for garnish (optional)
- cracked black pepper, for garnish
Instructions
- Heat olive oil to medium in a deep pot.
- Add the minced onions, celery, carrots and garlic. Season with kosher salt and pepper.
- Soften for a few minutes.
- Bundle the lemon zest, herbs, bay leaves using kitchen twine.
- Rinse the rice until the water runs clear.
- Add the chicken stock, rice and herb bundle to the pot.
- Bring to a boil. Reduce heat. Cover and simmer for 15 minutes, stirring occasionally.
- While the soup is simmering, in a separate bowl, whisk together the egg, egg yolks and lemon juice.
- Once the rice is tender, remove and discard the herbs and zest.
- Remove about a cup and a half of the broth (this will be used to temper the eggs).
- Whisk about 1/2 cup of the warm broth into the egg mixture to temper. Whisk vigorously so as to not scramble the eggs.
- Continue adding the remaining cup of warm broth, a little at a time, until the eggs are fully tempered.
- Whisk the egg/lemon mixture into the pot, vigorously.
- Add the cooked chicken. Stir.
- Warm through for about 5 minutes.
- Serve in bowls garnished with a drizzle of olive oil and garnished with cracked black pepper and fresh parsley or dill.
- ENJOY!
Notes
- Use rotisserie or leftover chicken for ease. You can also use boneless chicken breasts or thighs by searing them in the pot as the first step. Remove and dice. Add to the pot with the broth.
- Always temper the eggs by whisking in hot broth gradually.
- Avoid boiling after the eggs are added, gentle heat keeps the soup smooth.
- For a thicker consistency, use slightly less broth or add an extra egg yolk.
- Taste before serving and add extra lemon juice or salt, if you needed.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American/Greek
Nutrition
- Serving Size: 1 1/2 Cups