Soups & Stewscarlsbadcravings5.0
Greek Lemon Rice Soup
Avgolemono Soup is a uniquely cozy, lemony, chicken soup loaded with refreshing, comforting, nutritious, feel-good ingredients. It's made with juicy shredded chicken (or shortcut rotisserie), tender jasmine rice, carrots and celery, aromatic onions and garlic in a vibrant lemony broth infused with fresh dill and parsley. What sets Greek Lemon Chicken Soup apart, is it’s prepared Greek-style with avgolemono sauce (lemon-egg sauce) so the broth is extra silky, luxurious, vibrant and satisfying! Serve your Avgolemono Soup with dinner rolls and a Greek salad for a complete feast!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- pan
- bowl
- mixing bowl
- whisk
- measuring cup
- cutting board
📝 Preparation Steps
1
Sear chicken: Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with ½ teaspoon salt and ½ teaspoon pepper then sear until golden, about ⏱️ 2 minutes per side. Remove to a plate but leave drippings.
2
Saute vegetables: Melt 2 tablespoons butter over medium-low heat in the drippings. Increase to medium-high heat and add onions, carrots and celery; sauté until tender, scraping up the golden bits on the bottom of the pan. Add garlic and red pepper (if using) and sauté for ⏱️ 30 seconds.
garlic, (minced)6 cloves
3
Add ingredients: Add chicken back to the pot along with lemon zest, bouillon, all seasonings and chicken broth.
lemon zest1 tablespoon
4
Simmer soup: Cover the soup to bring to a boil, then reduce to a gentle simmer. Simmer the soup (covered) until the chicken is tender enough to shred, about ⏱️ 12-15 minutes (longer for breasts). Meanwhile:
5
Make avgolemono: While the soup is simmering, whisk together the lemon juice, eggs and egg yolks in a medium liquid measuring cup or mixing bowl; set aside.
large eggs2egg yolks2
6
Shred chicken: Once chicken is tender, remove to a cutting board; shred once cool enough to handle, don’t add back to the pot yet.
7
Simmer rice: Add the rice to the soup, cover, and bring to a simmer. Simmer gently until rice is almost tender, about ⏱️ 8-10 minutes. Remove the pan from the heat. ***NOTE: Cooking time may vary depending on your rice and how long it takes to bring your soup to a simmer so I suggest checking the rice often until done. Don't cook until completely tender (should have a little "bite" to it) because the rice will continue to cook while the hot soup sits.
8
Temper eggs: Using a ladle, slowly drizzle some of the hot soup into the egg and lemon mixture while whisking CONSTANTLY in order to temper the eggs. Repeat about 4 times, whisking constantly.
large eggs2
9
Add eggs to soup: Off-heat, whisk the tempered egg mixture into the soup, whisking constantly.
large eggs2
10
Add chicken and herbs: Stir the shredded chicken, fresh parsley and dill into the soup. Season to taste with additional salt and pepper if desired.
chopped parsley (or 1 teaspoon dried)2 tablespoonssalt and pepper
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