Description
A light and creamy Greek-inspired lemon chicken soup made with tender chicken, rice, and a silky egg-lemon broth for a refreshing yet comforting meal.
Ingredients
1 lb boneless, skinless chicken breast or thighs
6 cups chicken broth
1/2 cup uncooked white rice (or orzo)
3 large eggs
2 lemons (juiced)
1 small onion, diced
2 garlic cloves, minced
1 tbsp olive oil
Salt and black pepper to taste
Fresh dill or parsley for garnish
Instructions
1. In a large pot, heat olive oil over medium heat.
2. Add diced onion and garlic, cooking until softened and fragrant.
3. Pour in chicken broth and add the chicken breasts.
4. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through.
5. Remove chicken from the pot, shred it, and set aside.
6. Add rice to the broth and cook until tender, about 10–12 minutes.
7. In a medium bowl, whisk together the eggs and lemon juice.
8. Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly to temper it.
9. Pour the egg-lemon mixture back into the soup, stirring gently until thickened (do not boil).
10. Return shredded chicken to the pot and heat through.
11. Season with salt and pepper to taste, garnish with fresh dill or parsley, and serve warm.
Notes
For extra creaminess, use short-grain rice or add a splash of cream.
You can substitute orzo or quinoa for rice.
This soup is traditionally called Avgolemono in Greek cuisine.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 2g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 130mg
Keywords: Greek lemon chicken soup, Avgolemono soup, lemon rice soup, Mediterranean soup