Description
This easy weeknight Avgolemono soup brings together tender chicken, hearty rice, and a silky lemon-egg broth for a comforting yet refreshing meal. Perfect for chilly evenings when you need a bit of sunshine in a bowl!
Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 celery ribs, 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)
- 1½ cups cooked white rice, divided
- 2 cups shredded chicken
- Chopped fresh dill for garnish
Instructions
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion and celery and sauté for 3 to 4 minutes, until softened.
- Add the broth, season with salt and pepper, and bring to a simmer.
- 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.
- Stir the lemon egg puree into the lightly simmering stock along with the remaining 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.
- Garnish with dill before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner, soup
- Cuisine: greek
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: 309 kcal
- Sugar: 2g
- Sodium: 158mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 134mg
