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Greek Chicken and Rice Lemon Soup

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Greek Chicken and Rice Lemon Soup, traditionally called Avgolemono, is a creamy and tangy soup made with chicken, rice, eggs, and lemon. It’s a comforting and nourishing dish perfect for chilly days.

Ingredients

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  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1/2 cup uncooked white rice
  • 2 cups cooked, shredded chicken
  • 3 large eggs
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute.
  2. Add chicken broth and bring to a boil.
  3. Stir in rice, reduce heat to a simmer, and cook uncovered for 15–18 minutes until rice is tender.
  4. Add cooked shredded chicken to the pot and heat through.
  5. In a medium bowl, whisk the eggs until frothy, then slowly whisk in lemon juice.
  6. While whisking, slowly add 1 cup of hot soup to the egg-lemon mixture to temper the eggs.
  7. Slowly pour the egg-lemon mixture back into the soup pot while stirring constantly. Do not let the soup boil.
  8. Cook for 2–3 minutes more until slightly thickened. Season with salt and pepper to taste.
  9. Serve hot, garnished with parsley if desired.

Notes

  • Do not boil the soup after adding eggs to prevent curdling.
  • Orzo pasta can be used instead of rice for a different texture.
  • Use rotisserie chicken for quicker prep.
  • Adjust lemon juice to taste depending on your preference for tanginess.

Nutrition

Find it online: https://ukfinda.com/greek-chicken-and-rice-lemon-soup/