Avgolemono (Greek Lemon Chicken and Rice Soup)
Avgolemono (Greek Lemon Chicken and Rice Soup)
Ingredients
- 1 tablespoon avocado oil
- 1 yellow onion, diced
- 2 carrots, large, peeled and diced
- 1 celery stalk, large, diced
- 2 garlic cloves, minced
- 6 cups chicken bone broth
- 3 egg yolks
- 1/4 cup lemon juice
- 1/4 cup dill, chopped
- 1 1/2 pounds chicken breast
- 1 cup uncooked rice
- as needed salt
- as needed pepper
Instructions
- 1
Cook the 1 cup of uncooked rice according to its package instructions. Set aside once cooked.
⏱️ 15 min
- 2
Meanwhile, in a large pot, add the 1 tablespoon of avocado oil. Heat over medium heat. Add the diced yellow onion, diced carrots, diced celery stalk, and minced garlic cloves. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
⏱️ 7 min
- 3
Pour in the 6 cups of chicken bone broth and add the chicken breast to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the chicken is cooked through. Carefully remove the chicken from the pot and set it aside to cool.
⏱️ 20 min
- 4
In a medium-sized bowl, whisk together the 3 egg yolks and 1/4 cup of lemon juice. Slowly ladle about 1/4 cup of warm soup broth from the pot into the egg yolk mixture while whisking vigorously. This step, called tempering, prevents the eggs from scrambling. Once tempered, slowly pour the egg mixture back into the large pot with the remaining broth, stirring continuously.
⏱️ 5 min
- 5
Once the chicken has cooled slightly, shred it into bite-sized pieces. Add the shredded chicken back into the pot with the soup. Stir in the 1/4 cup of chopped dill and season with salt and pepper to taste.
⏱️ 5 min
- 6
You can either add the cooked rice directly into the pot of soup or serve the soup in individual bowls, pouring it over a portion of rice. Serve hot and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Avgolemono (Greek Lemon Chicken and Rice Soup)
- 1 tablespoon avocado oil
- 1 yellow onion, diced
- 2 carrots, large, peeled and diced
- 1 celery stalk, large, diced
- 2 garlic cloves, minced
- 6 cups chicken bone broth
- 3 egg yolks
- 1/4 cup lemon juice
- 1/4 cup dill, chopped
- 1 1/2 pounds chicken breast
- 1 cup uncooked rice
- as needed salt
- as needed pepper
Instructions
- 1
Cook the 1 cup of uncooked rice according to its package instructions. Set aside once cooked.
⏱️ 15 min - 2
Meanwhile, in a large pot, add the 1 tablespoon of avocado oil. Heat over medium heat. Add the diced yellow onion, diced carrots, diced celery stalk, and minced garlic cloves. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
⏱️ 7 min - 3
Pour in the 6 cups of chicken bone broth and add the chicken breast to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the chicken is cooked through. Carefully remove the chicken from the pot and set it aside to cool.
⏱️ 20 min - 4
In a medium-sized bowl, whisk together the 3 egg yolks and 1/4 cup of lemon juice. Slowly ladle about 1/4 cup of warm soup broth from the pot into the egg yolk mixture while whisking vigorously. This step, called tempering, prevents the eggs from scrambling. Once tempered, slowly pour the egg mixture back into the large pot with the remaining broth, stirring continuously.
⏱️ 5 min - 5
Once the chicken has cooled slightly, shred it into bite-sized pieces. Add the shredded chicken back into the pot with the soup. Stir in the 1/4 cup of chopped dill and season with salt and pepper to taste.
⏱️ 5 min - 6
You can either add the cooked rice directly into the pot of soup or serve the soup in individual bowls, pouring it over a portion of rice. Serve hot and enjoy!
⏱️ 3 min