Avgolemono Chicken and Rice Soup
You'll love this delicious, silky Greek Avgolemono soup filled with chicken, rice and dill with a lemon-egg sauce. Delish!
Foto: Skinnytaste
Ingredients
- ½ ounce container fresh dill
- 2 quarts low-sodium chicken broth
- 1 ½ pounds boneless skinless chicken thighs
- 3/4 cup uncooked white rice
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (plus more as needed)
- 1/2 teaspoon kosher salt
- ground black pepper (to taste)
- drizzle extra-virgin olive oil for serving
Steps
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Pull the dill fronds from the stems; reserve 1/2 cup of the fronds for garnish.
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In a pot, combine the stems, chicken thighs and rice with the chicken broth and bring to a boil over high heat.
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Lower the heat to medium-low and stir. Cover and cook the chicken until tender, 25 minutes.
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Use a slotted spoon to remove the chicken and stems from the broth. Discard the stems and transfer the chicken to a plate then shred with 2 forks.
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Meanwhile, increase the heat to medium-high and bring the stock up to an active simmer.
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In a large heatproof bowl, vigorously whisk the eggs until frothy. Add ¼ cup lemon juice and mix to incorporate.
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While you whisk the eggs, gradually drizzle in 1 ladleful (about 1 cup) of the broth (it’s OK if some grains of rice tag along) and mix until fully combined.
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Pour the lemon-egg mixture into the pot with the broth, immediately remove from the heat, and stir in the shredded chicken. Taste and add more lemon juice to taste.
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Garnish with a generous amount of fresh dill, black pepper and a drizzle of olive oil.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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