Greek Lemon Rice Soup (Avgolemono) (Print Version)
# Ingredients:
→ For the Base
01 -
2 tablespoons olive oil
02 -
1 pound boneless skinless chicken thighs, patted dry
03 -
Salt and pepper
04 -
2 tablespoons unsalted butter
05 -
1 yellow onion, diced
06 -
3 stalks celery, chopped (about 1 cup)
07 -
2-3 medium carrots, peeled and chopped (about 1 cup)
08 -
6 cloves garlic, minced
09 -
Pinch-¼ teaspoon red pepper flakes (optional)
10 -
1 tablespoon lemon zest
11 -
2 teaspoons granulated chicken bouillon
12 -
1 teaspoon dried oregano
13 -
½ teaspoon each dried basil, dried thyme, salt
14 -
1 bay leaf
15 -
8 cups low-sodium chicken broth
→ Add Later
16 -
1 cup uncooked long-grain jasmine rice
17 -
¼ cup freshly squeezed lemon juice
18 -
2 large eggs
19 -
2 egg yolks
20 -
2 tablespoons chopped parsley (or 1 teaspoon dried)
21 -
2 tablespoons chopped fresh dill (or 1 teaspoon dried)
# Instructions:
01 -
Heat oil in large Dutch oven over medium-high heat. Season chicken with salt and pepper. Sear until golden, about 2 minutes per side. Remove to plate, leaving drippings.
02 -
Melt butter in drippings over medium-low heat. Increase to medium-high and add onions, carrots, and celery. Sauté until tender, scraping up browned bits. Add garlic and red pepper flakes; sauté 30 seconds.
03 -
Return chicken to pot. Add lemon zest, bouillon, seasonings, and broth. Cover, bring to boil, then reduce to gentle simmer. Cook covered until chicken is tender, 12-15 minutes.
04 -
While soup simmers, whisk together lemon juice, eggs, and egg yolks in measuring cup or bowl. Set aside.
05 -
Remove and shred chicken. Add rice to soup, cover, and simmer until almost tender, 8-10 minutes. Remove pot from heat.
06 -
Temper egg mixture by slowly whisking in hot soup, one ladle at a time. Then whisk tempered mixture back into soup off heat.
07 -
Stir in shredded chicken, parsley, and dill. Season to taste with additional salt and pepper if desired.
# Notes:
01 -
Can use rotisserie chicken instead of raw
02 -
Brown rice can be substituted but will take longer
03 -
Eggs will not scramble when reheated if done gently