Avgolemono Soup
A silky Greek chicken and rice soup thickened with eggs and brightened by an abundance of fresh lemon.
Contains common allergens
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Instructions
- 1
Bring the chicken broth to a gentle boil in a large pot, add the chicken breasts, and simmer for 18 to 20 minutes until cooked through and reaching 165°F internally.
- 2
Remove the chicken to a plate, then stir the rice into the simmering broth and cook 15 minutes until tender, while you shred the cooled chicken into bite-size pieces.
- 3
In a bowl, whisk the eggs vigorously until frothy, then slowly whisk in the lemon juice to make the avgolemono base.
- 4
Temper the eggs by ladling about 2 cups of hot broth into the bowl in a thin stream while whisking constantly, which prevents the eggs from scrambling.
- 5
Reduce the heat to low and pour the tempered mixture back into the pot, stirring gently until the soup turns opaque and lightly thickened, about 2 minutes; do not let it boil.
- 6
Return the shredded chicken to the pot, season with salt and white pepper, stir in the dill, and serve immediately while velvety.
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