Avgolemono Soup (Greek Lemon Chicken & Rice Soup)
If you love a good chicken and rice combo, this Greek Avgolemono soup is comforting and delicious with a bright, lemony flavor. And my version is super easy to make - just watch the video above!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion (diced)
- 2 celery rib (chopped)
- 4 cups low-sodium chicken broth
- kosher salt and freshly ground black pepper (to taste)
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (from about 1 to 2 lemons)
- 1 ½ cup cooked white rice
- 2 cups shredded chicken
- chopped fresh dill for garnish
Directions
- 1
Heat the oil in a large saucepan over medium-high heat. Add the onion and celery and saute for 3 to 4 minutes, until softened.
- 2
Add the broth, season with salt and pepper, and bring to a simmer.
- 3
In a blender, add the eggs, lemon juice, and ¼ cup of the rice. Blend until smooth, about 20 seconds. Then while blending, slowly stream 2 ladles full of hot broth from the saucepan to temper the eggs.
- 4
Stir the lemon egg puree into the lightly simmering stock along with the rice and chicken, until slightly thickened, about 5 to 10 minutes. Do not boil the soup as it can cause the egg mixture to curdle.
- 5
Garnish with dill before serving.