Avgolemono Chicken and Rice Soup
User Reviews
5
Avgolemono Chicken and Rice Soup
Description
In this Avgolemono Chicken and Rice Soup, boneless, skinless chicken thighs simmer with dill stems, rice, and chicken broth until tender. After removing the chicken and dill stems, the broth is brought back to a simmer, and a mixture of eggs and lemon juice is gradually tempered with some hot broth then stirred back in, creating a silky, slightly thickened texture. The shredded chicken is added back, making the soup filling and flavorful. Fresh dill fronds garnish the soup for a delicate herbal aroma.
The soup’s balance of creamy egg-lemon broth and tender chicken provides a satisfying texture and bright flavor without heaviness. It works well as a comforting starter or a light main course.
Chicken breast can be used instead of thighs if preferred, though cooking times and texture may vary slightly.
Ingredients
- ½ ounce container dill fresh
- 2 quarts chicken broth low-sodium
- 1 ½ pounds chicken thigh boneless, skinless
- 3/4 cup white rice uncooked
- 2 large egg
- ¼ cup lemon juice plus more as needed, freshly squeezed
- 1/2 teaspoon kosher salt
- black pepper to taste, ground
- extra-virgin olive oil for serving, drizzle
Instructions
- Pull the dill fronds from the stems; reserve 1/2 cup of the fronds for garnish.
- In a pot, combine the stems, chicken thighs and rice with the chicken broth and bring to a boil over high heat.
- Lower the heat to medium-low and stir. Cover and cook the chicken until tender, 25 minutes.
- Use a slotted spoon to remove the chicken and stems from the broth. Discard the stems and transfer the chicken to a plate then shred with 2 forks.
- Meanwhile, increase the heat to medium-high and bring the stock up to an active simmer.
- In a large heatproof bowl, vigorously whisk the eggs until frothy. Add ¼ cup lemon juice and mix to incorporate.
- While you whisk the eggs, gradually drizzle in 1 ladleful (about 1 cup) of the broth (it’s OK if some grains of rice tag along) and mix until fully combined.
- Pour the lemon-egg mixture into the pot with the broth, immediately remove from the heat, and stir in the shredded chicken. Taste and add more lemon juice to taste.
- Garnish with a generous amount of fresh dill, black pepper and a drizzle of olive oil.
Notes
- Use chicken breast as an alternative to thighs, keeping in mind it may change cooking time and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 265kcal | 13% |
| Carbohydrates | 21.5g | 7% |
| Protein | 27.5g | 55% |
| Fat | 6.5g | 10% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 168.5mg | 56% |
| Sodium | 413mg | 17% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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