Description
A comforting and zesty Greek lemon chicken soup featuring tender chicken, fluffy rice, and fresh dill. This classic Avgolemono soup is perfect for warming up and nourishing the soul.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 1/2 cup long-grain white rice
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons fresh dill, chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add chicken broth and bring to a boil.
- Add chicken pieces and rice to the broth. Reduce heat to simmer and cook until chicken is cooked through and rice is tender, about 20 minutes.
- Remove chicken from the pot and shred it into bite-sized pieces. Set aside.
- In a bowl, whisk together eggs and lemon juice until smooth.
- Temper the egg-lemon mixture by slowly adding a ladle of hot broth to it while whisking continuously.
- Gradually stir the tempered mixture back into the soup pot.
- Add shredded chicken and chopped dill to the soup. Heat gently, but do not boil, to avoid curdling.
- Season with salt and pepper to taste.
- Serve warm, garnished with extra dill if desired.
Notes
- Use fresh lemon juice for the best tangy flavor.
- Be careful not to boil the soup after adding the egg mixture to keep it creamy.
- Substitute rice with orzo or small pasta if preferred.
- For a richer soup, add a splash of cream at the end.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg
Keywords: Greek lemon chicken soup, Avgolemono soup, chicken and rice soup, dill soup, Mediterranean soup