Greek Lemon & Rice Soup
Soups are one of my very favorite ways to pack a ton of nourishment into one delicious meal, and there are just so many ways to mix thing up in the flavor department! Also called Avgolemono, this traditional Greek version of chicken soup just happens to be my very favorite. It's both light and hearty at the same time and only requires a handful of simple, nourishing ingredients. The best part? You'll only need one pot to bring this meal to life (plus it makes great leftovers for the week). I love serving this with a sprinkle of fresh herbs for color alongside some crusty sourdough bread - enjoy!
PREP TIME
10 minutes
COOK TIME
40 minutes
INGREDIENTS
12
Serves: 6
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 1 whole1 whole1 whole Onion, diced
- 1 cup1 cup1 cup Celery, diced, about 3 large stalks
- 3 cloves3 cloves3 cloves Garlic, minced
- 8 cups8 cups8 cups Chicken Broth, or bone broth
- 111 Bay Leaf
- 222 Eggs
- 0.25 cup0.25 cup0.25 cup Lemon Juice, about 2 lemons
- 1 cup1 cup1 cup Long-Grain Rice
- 1.5 lb1.5 lb1.5 lb Chicken Thighs, Boneless Skinless, 4 thighs
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
- 1 pinch1 pinch1 pinch Parsley, chopped
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- To a large Dutch oven or pot, add olive oil, onion, celery, salt and pepper over medium-high heat. Sauté for 3-4 minutes until slightly softened.
- Add garlic, and cook for another couple of minutes.
- Add chicken thighs, chicken broth, rice, bay leaf, and another pinch of salt and pepper (to taste). Stir to combine.
- Bring to a boil, and then simmer for 25-30 minutes, until chicken is tender and cooked through.
- Remove chicken thighs, place on a cutting board, and shred with two forks.
- Return shredded chicken to the soup, and remove bay leaf.
- Add eggs and lemon juice to a mixing bowl. While whisking, slowly add two ladles of the soup broth (it’s okay if some rice is included) to temper the eggs.
- Pour lemon egg mixture to soup, and remove from heat. Stir to combine completely.
- Serve with crusty bread and chopped fresh parsley to garnish. Enjoy!
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About This Recipe
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Coconut Free Dairy Free Gluten Free Nightshade Free Nut Free Shellfish Free Soups Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 802 |
| Fat: | 10 g |
| Carbohydrates: | 8 g |
| Protein: | 36 g |
| Cholesterol: | 0 g |
| Sodium: | 413 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Greek Lemon & Rice Soup”
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This has my name written all over it!! Looove cooking with lemon 😍 saving this for a rainy day!