Greek Lemon Chicken and Rice Soup
This soup - Avgolemono - is a classic Greek soup that uses eggs instead of cream for a thick, rich texture. The key is tempering the egg slowly with hot broth to thicken the soup without scrambling the egg.
Ingredients
Ingredients (~4 servings)
- 1 1/2 tsp extra-virgin olive oil
- 1 carrot diced
- 1 celery stalk diced
- 1 green onion green and whites chopped
- 1 garlic clove minced
- 4 cups low-sodium chicken stock
- 1 dried bay leaf
- Salt and pepper
- 1/2 cup long grain white rice rinsed and drained
- 1 cup shredded rotisserie chicken
- 1 large egg
- Juice and zest from 1/2 lemon
Instructions
- Heat olive oil in pot, sauté carrots, celery, and green onions for 5-7 minutes.
- Add chicken stock and bay leaf, bring to simmer.
- Add rinsed rice, cover and cook 15-20 minutes until tender.
- Whisk egg with lemon zest and juice in separate bowl.
- Slowly temper egg by adding hot broth while whisking continuously.
- Pour tempered egg mixture into soup, stirring constantly.
- Remove from heat, add shredded chicken.
- Remove bay leaf and season to taste.
Notes
Temper egg carefully to prevent scrambling.