Description
This Avgolemono Chicken and Rice Soup is a comforting Greek-inspired dish featuring tender chicken thighs, fluffy rice, and a tangy lemon-egg broth. Fresh dill adds herbal brightness, while the velvety texture of the egg-lemon mixture creates a luscious finish, making it a perfect homemade soup for cozy meals.
Ingredients
Scale
Soup Ingredients
- ½ ounce container fresh dill
- 2 quarts low-sodium chicken broth
- 1 ½ pounds boneless skinless chicken thighs
- ¾ cup uncooked white rice
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (plus more as needed)
- ½ teaspoon kosher salt
- ground black pepper (to taste)
- drizzle extra-virgin olive oil for serving
Instructions
- Prepare Dill: Pull the dill fronds from the stems; reserve ½ cup of the fronds for garnish to retain freshness and aroma.
- Cook Chicken and Rice: In a pot, combine the dill stems, chicken thighs, rice, and chicken broth. Bring to a boil over high heat, then lower the heat to medium-low, stir, cover, and cook until the chicken is tender, about 25 minutes.
- Shred Chicken: Use a slotted spoon to remove the chicken and stems from the broth. Discard the stems. Transfer the chicken to a plate and shred with two forks for even texture in the soup.
- Simmer Broth: Increase the heat to medium-high and bring the broth back up to an active simmer, preparing it for incorporation of the egg-lemon mixture.
- Prepare Egg-Lemon Mixture: In a large heatproof bowl, whisk the eggs vigorously until frothy. Add ¼ cup lemon juice and mix until combined to create the avgolemono base.
- Temper the Eggs: While whisking continuously, gradually drizzle in one ladleful (about 1 cup) of the hot broth, including some rice grains if they come along, to temper the eggs and prevent curdling.
- Combine Soup: Pour the tempered lemon-egg mixture back into the pot with the broth, immediately removing from the heat to avoid scrambling the eggs. Stir in the shredded chicken. Taste and add more lemon juice if desired for brightness.
- Garnish and Serve: Garnish with fresh dill fronds, ground black pepper, and a drizzle of extra-virgin olive oil. Serve hot for a comforting meal.
Notes
- If you wish to use chicken breast instead of thighs, that substitution works well without compromising flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1.5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 110mg
