Greek Lemon Rice Soup (Avgolemono)
Greek Lemon Rice Soup, or Avgolemono, is the best dinner when you’re feeling under the weather. Enjoy with a big hunk of crusty bread and you’ll be better in no time!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Ingredients
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- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 large carrot, finely diced
- 3 cloves garlic, minced
- 1/2 cup dry rice (I used arborio)
- 5 cups chicken stock
- 1/2 cup lemon juice, freshly squeezed from about 3 large lemons
- 2 large eggs
- 3 cups shredded chicken (I used a rotisserie chicken)
- 2 tablespoons chopped fresh dill
- Kosher salt and black pepper
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion and carrot, and season with salt and pepper. Sauté, stirring frequently, for about 7 minutes, or until veggies are soft and carrots can be pierced with a fork.
- Add garlic and rice, and cook for an additional 30 seconds or until garlic is fragrant. Add chicken stock and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, or until rice is cooked.
- While the soup is simmering, beat the eggs and lemon juice together in a medium bowl.
- Once the rice is cooked, add the shredded chicken and stir to warm through.
- Temper the eggs by whisking a ladle of the hot broth into the egg-lemon mixture. (This will prevent you from ending up with scrambled eggs in your soup.) Once combined, stir the tempered egg mixture into the soup.
- Stir in chopped fresh dill. Taste and adjust seasoning if needed, then serve topped with more fresh dill.
Find it online: https://www.emilyeatsthings.com/greek-lemon-rice-soup/