🍋 Greek Lemon Chicken and Rice Soup (Avgolemono)

Ingredients

• Soup

• 1 tbsp Olive oil
• 1 Yellow onion, finely chopped
• 2 Carrots, diced
• 2 stalk Celery, diced
• 8 cup Chicken broth, low-sodium
• 1 lb Chicken breasts, boneless skinless
• ⅔ cup Long-grain white rice, long-grain
• ½ tsp Table salt
• ¼ tsp Ground black pepper

• Egg-lemon

• 3 Eggs, large
• ⅓ cup Lemon juice (bottled), about 2 lemons
• ⅔ cup Fresh dill, chopped

Nutrition

Steps

You’ll need: large pot, medium bowl, whisk, ladle, instant-read thermometer, 2 forks.

1. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery 6 minutes.
2. Add the broth, chicken, rice, salt and pepper. Bring to a boil, then simmer covered 18 to 20 minutes, until the rice is tender and the chicken reaches 165°F. Lift out the chicken, shred it and return it to the pot.
3. Whisk the eggs and lemon juice in a bowl. Slowly whisk in 2 ladles of hot broth, a little at a time, so the eggs warm without scrambling.
4. Turn the heat to low and stir the egg mixture into the pot. Cook, stirring, 3 to 5 minutes, until the soup thickens slightly and reaches 160°F. Do not let it boil. Stir in the dill.

🌡 Safe temperaturesChicken 165°F; Egg dishes 160°F; Leftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.