Avgolemono Soup (Greek Lemon Soup)

Avgolemono Soup (Greek Lemon Soup)

from littlespicejar.com
45 min
6 servings

Avgolemono Soup is a classic greek soup made with chicken stock, eggs, lemon juice, shredded chicken, and rice. It's a warm and comforting soup recipe that you can put together on a weeknight and it's absolutely perfect for spring!

Ingredients

  • 1 tablespoon butter
  • 1 large carrot, peeled
  • 2 sticks celery
  • 1 large onion, peeled and cut in half
  • 5 cloves garlic
  • 10 cups water
  • 1 lb. boneless, skinless chicken breasts
  • 2 chicken bouillon cubes
  • 1 bay leaf
  • ½ cup white rice
  • 3 large eggs, whisked in a bowl
  • ⅓ cup lemon juice
  • Fresh dill, for topping

Directions

  1. 1

    SAUTE: Add the butter to a large dutch oven over medium-high heat. Add carrot, celery, onion, garlic, and saute for 2 minutes. Add the water, chicken, bouillon cubes, and bay leaf.

  2. 2

    SIMMER: When the soup is boiling, lower the heat to medium so that it maintains a simmer. If any white foam forms at the top, use a slotted spoon to skim and discard. Allow the chicken to cook all the way through, about 20-30 minutes. Check with a meat thermometer for doneness, remove chicken to a plate.

  3. 3

    BLEND: Transfer softened carrot, celery, onion, and garlic to a blender. Add 1 cup of chicken stock from the pot; set aside for now. Make sure the soup is simmering on the stove, stir in the rice, and set a timer for 20 minutes. Meanwhile, blend the soup in the blender, with a towel on the lid until smooth. If you use a high-power blender, you don’t have to strain this. For a conventional blender, I suggest straining. Pour this into the soup pot as the rice cooks.

  4. 4

    SHRED: Once the chicken is cool enough to handle, shred it using two forks.

  5. 5

    SOUP: When there are 3 minutes remaining on the soup timer, whisk the eggs in a bowl. Stream lemon juice into the eggs as you whisk. Grab ⅔ cup of chicken stock from the pot and stream that into the egg mixture as you continue to whisk. When the timer goes off, slowly stream the egg-lemon mixture into the soup pot while you whisk the soup to combine. Add the shredded chicken to the soup. Heat the soup for 2-3 minutes but make sure it does not boil. Discard bay leaf. Serve in bowls sprinkled with dill or parsley.