Avgolemono Soup is a traditional Greek lemon chicken and egg soup that combines chicken broth with whisked eggs and lemon juice. Silky, comforting, and absolutely delicious, this easy weeknight version includes shredded chicken, rice, and simple veggies for a perfectly balanced meal.
Key Ingredients: – Vegetables – Fresh Garlic – Rice (or Orzo) – Chicken Broth – Chicken Meat – Eggs – Lemons – Fresh Dill Swipe up for the full list!
This recipe involves cooking onion, carrots, and celery in olive oil until they soften. Then, add garlic, salt, uncooked rice, and chicken broth (or water). Boil, then simmer for 20-25 minutes until the rice is cooked.
Whisk eggs with lemon juice and gradually mix hot soup broth with the egg mixture. Combine this with the simmering soup, adding shredded chicken and dill.
Cook over low heat for 5 minutes without boiling. Garnish with dill and serve, optionally with toasted bread. The lemon and egg mixture should be added slowly to avoid curdling.