Recipe details Medium
Nutrition Per Serving
estimated
Greek-Style Lemon, Rice & Chicken Soup (Avgolemono)
A heartwarming Greek-style soup combining the tangy flavor of lemon with the comforting texture of rice and the nourishment of chicken.
Ingredients
- • 2 garlic cloves, finely minced
- • 3 tablespoons olive oil
- • 1/8 teaspoon kosher salt
- • 2 skinless boneless chicken breasts (about 1 pound total)
- • 6 cups low-sodium chicken broth
- • 1 large onion, finely minced
- • 1 celery stalk, finely minced
- • 3 garlic cloves, minced
- • 1 teaspoon kosher salt
- • 1/2 cup long-grain white rice
- • 5 eggs
- • 5 tablespoons fresh lemon juice
- • 1 teaspoon chopped fresh oregano
- • Chopped fresh dill, for garnish
Instructions
Combine the garlic, 1 tablespoon of olive oil, salt, and pepper in a small bowl, then rub the mixture all over the chicken.
Heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken to the skillet and cook, turning once, until it is golden on the bottom, about 5 minutes.
Reduce the heat to medium, cover the pot, and cook the chicken until done, about another 5 minutes. Remove and set aside.
In the same pot, add the onion, celery, and garlic. Cook, stirring, until they soften and the rice absorbs the flavors, about 5 minutes more.
Add the chicken broth and salt, then bring to a boil over medium-high heat.
Stir in the rice and simmer until the rice is cooked and the soup thickens, about 15 minutes.
While the soup is simmering, whisk the eggs and lemon juice in a medium bowl until frothy. Temper the egg mixture with the hot soup, adding slowly and stirring. Return the tempered egg mixture to the pot and cook, stirring, for 2 minutes to heat through.
Stir in the fresh oregano, taste for seasoning, and garnish with fresh dill before serving.
Recipe from Cookbook Hub - www.cookbookhub.org