Description
Few soups can compete with the vibrant flavors and creamy textures of Greek Lemon Chicken Soup, or Avgolemono. It’s cozy, citrusy comfort in a bowl!
Ingredients
Scale
- 4 carrots, sliced
- 6 green onions, sliced
- 4 celery, sliced
- 5 garlic cloves, chopped
- Olive oil
- Kosher salt and freshly ground black pepper
- 2 skinless boneless chicken breast halves
- 6 cups chicken broth
- 1/2 cup rice
- 2 eggs
- 1/2 cup lemon juice
- Chopped italian parsley for garnish
Instructions
- In a dutch oven, warm olive oil over medium heat, then sauté carrots, green onions, celery, and garlic for about 5 minutes until softened. Season chicken with salt and pepper, then add to the pot.
- Pour the chicken broth over the chicken to cover, then cover with the lid and bring to a boil. Reduce heat to low and simmer for about 25 minutes, until chicken is cooked through.
- Remove chicken from the pot and set aside, then add the rice. Return lid to pot and cook for 20 minutes until rice is tender.
- Meanwhile, shred chicken using two forks (or add to your stand mixer and let it do the shredding for you!)
- In a medium bowl, whisk together the lemon juice and the eggs. Then slowly whisk in 2 cups of the hot broth, to temper the eggs so they don’t scramble when you add to the soup.
- Add the chicken and the sauce to the soup pot, give it all a good stir. Season to taste with salt and pepper
- Divide into bowls, garnish with parsley, and eat!