Chicken Lemon Rice Soup, also known as Avgolemono, is a classic Greek dish that’s both light and comforting. This creamy, velvety soup combines tender chicken, rich broth, and soft rice with a zesty lemon flavor that brightens every spoonful. The magic comes from whisking eggs into the hot broth, creating a creamy texture without the use of cream. This refreshing yet hearty soup is perfect for a cozy lunch or dinner, offering a balance of tangy citrus and savory chicken that’s both nourishing and flavorful.
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 1/2 cup uncooked white rice
- 2 eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 small onion, diced
- 1 garlic clove, minced
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley or dill, chopped (for garnish)
Instructions:
- Cook the Chicken:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened. Add the chicken breasts and pour in the chicken broth. Bring to a simmer and cook the chicken for 15-20 minutes, or until fully cooked. Remove the chicken, shred it, and set it aside.
- Cook the Rice:
- Add the rice to the pot and cook for 15 minutes, or until tender.
- Make the Lemon-Egg Mixture:
- In a small bowl, whisk together the eggs and lemon juice until smooth. Slowly ladle a cup of the hot broth into the egg mixture, whisking constantly to temper the eggs and avoid curdling.
- Add the Lemon-Egg Mixture:
- Gradually stir the lemon-egg mixture back into the pot with the soup. Add the shredded chicken back to the soup, season with salt and black pepper, and let it simmer for a few more minutes to thicken.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley or dill. Serve hot with crusty bread or a side salad.
Chicken Lemon Rice Soup is a delightful blend of creamy, tangy, and savory flavors that make it both comforting and refreshing—a perfect dish for any season.
