Recipe details Medium · 6 servings
Nutrition Per Serving
estimated
Greek-Style Lemon, Rice & Chicken Soup (Avgolemono)
A heartwarming Greek-style soup combining the tangy flavor of lemon with the comforting texture of rice and the nourishment of chicken.
Ingredients
- • 2 garlic cloves, finely minced
- • 3 tablespoons olive oil
- • 1/8 teaspoon kosher salt
- • 2 skinless boneless chicken breasts (about 1 pound total)
- • 6 cups low-sodium chicken broth
- • 1 large onion, finely minced
- • 1 celery stalk, finely minced
- • 3 garlic cloves, minced
- • 1 teaspoon kosher salt
- • 1/2 cup long-grain white rice
- • 5 eggs
- • 5 tablespoons fresh lemon juice
- • 1 teaspoon chopped fresh oregano
- • Chopped fresh dill, for garnish
Method
Tap a step to see its ingredients.
- Prepare a skillet or soup pot; no oven preheating is needed.
| Chopped fresh dill, for garnish | garnish | |||||||||||
| 1 teaspoon chopped fresh oregano | stir in | |||||||||||
| 2 skinless boneless chicken breasts (about 1 pound total) | mix | sear | cook | saute | boil | simmer | temper | heat | shred | |||
| 1/2 cup long-grain white rice | ||||||||||||
| 6 cups low-sodium chicken broth | ||||||||||||
| 1 teaspoon kosher salt | ||||||||||||
| 1 large onion, finely minced | ||||||||||||
| 1 celery stalk, finely minced | ||||||||||||
| 3 garlic cloves, minced | ||||||||||||
| 2 garlic cloves, finely minced | ||||||||||||
| 3 tablespoons olive oil | heat | |||||||||||
| 1/8 teaspoon kosher salt | ||||||||||||
| 5 eggs | whisk | |||||||||||
| 5 tablespoons fresh lemon juice |
1 mix 4 ingredients
Combine the minced garlic, 1 tablespoon olive oil, and 1/8 teaspoon kosher salt, then rub the mixture evenly over both chicken breasts.
- 2 garlic cloves, finely minced
- 3 tablespoons olive oil
- 1/8 teaspoon kosher salt
- 2 skinless boneless chicken breasts (about 1 pound total)
2 heat 1 ingredient
Heat the remaining olive oil over medium-high heat.
- 3 tablespoons olive oil
3 sear
Add the seasoned chicken and cook, turning once, until golden on the bottom, about 5 minutes.
From: mix, heat
4 cook
Reduce the heat to medium, cover the pot, and cook the chicken until done, about 5 minutes more; remove the chicken and set it aside.
From: sear
5 saute 3 ingredients
Add the minced onion, celery, and garlic to the same pot and cook, stirring, until softened and fragrant, about 5 minutes.
From: cook
- 1 large onion, finely minced
- 1 celery stalk, finely minced
- 3 garlic cloves, minced
6 boil 2 ingredients
Add the chicken broth and 1 teaspoon kosher salt, then bring the mixture to a boil over medium-high heat.
From: saute
- 6 cups low-sodium chicken broth
- 1 teaspoon kosher salt
7 simmer 1 ingredient
Stir in the rice and simmer until it is tender and the soup has thickened, about 15 minutes.
From: boil
- 1/2 cup long-grain white rice
8 whisk 2 ingredients
While the soup simmers, whisk the eggs and lemon juice together in a bowl until frothy.
- 5 eggs
- 5 tablespoons fresh lemon juice
9 temper
Slowly whisk hot soup into the egg mixture until warmed and combined without scrambling the eggs.
From: simmer, whisk
10 heat
Return the tempered egg mixture to the pot and cook, stirring constantly, for 2 minutes, until heated through.
From: temper
11 shred 1 ingredient
Shred or slice the reserved cooked chicken and return it to the soup.
From: heat
- 2 skinless boneless chicken breasts (about 1 pound total)
12 stir in 1 ingredient
Stir in the chopped fresh oregano, taste, and adjust seasoning if needed.
From: shred
- 1 teaspoon chopped fresh oregano
13 garnish 1 ingredient
Ladle the soup into bowls and garnish each serving with chopped fresh dill before serving.
From: stir in
- Chopped fresh dill, for garnish
- 1
mix
Combine the minced garlic, 1 tablespoon olive oil, and 1/8 teaspoon kosher salt, then rub the mixture evenly over both chicken breasts.
2 garlic cloves, finely minced; 3 tablespoons olive oil; 1/8 teaspoon kosher salt; 2 skinless boneless chicken breasts (about 1 pound total)
- 2
heat
Heat the remaining olive oil over medium-high heat.
3 tablespoons olive oil
- 3
sear
Add the seasoned chicken and cook, turning once, until golden on the bottom, about 5 minutes.
- 4
cook
Reduce the heat to medium, cover the pot, and cook the chicken until done, about 5 minutes more; remove the chicken and set it aside.
- 5
saute
Add the minced onion, celery, and garlic to the same pot and cook, stirring, until softened and fragrant, about 5 minutes.
1 large onion, finely minced; 1 celery stalk, finely minced; 3 garlic cloves, minced
- 6
boil
Add the chicken broth and 1 teaspoon kosher salt, then bring the mixture to a boil over medium-high heat.
6 cups low-sodium chicken broth; 1 teaspoon kosher salt
- 7
simmer
Stir in the rice and simmer until it is tender and the soup has thickened, about 15 minutes.
1/2 cup long-grain white rice
- 8
whisk
While the soup simmers, whisk the eggs and lemon juice together in a bowl until frothy.
5 eggs; 5 tablespoons fresh lemon juice
- 9
temper
Slowly whisk hot soup into the egg mixture until warmed and combined without scrambling the eggs.
- 10
heat
Return the tempered egg mixture to the pot and cook, stirring constantly, for 2 minutes, until heated through.
- 11
shred
Shred or slice the reserved cooked chicken and return it to the soup.
2 skinless boneless chicken breasts (about 1 pound total)
- 12
stir in
Stir in the chopped fresh oregano, taste, and adjust seasoning if needed.
1 teaspoon chopped fresh oregano
- 13
garnish
Ladle the soup into bowls and garnish each serving with chopped fresh dill before serving.
Chopped fresh dill, for garnish
Text instructions
Prepare a skillet or soup pot; no oven preheating is needed.
Combine the minced garlic, 1 tablespoon olive oil, and 1/8 teaspoon kosher salt, then rub the mixture evenly over both chicken breasts.
Heat the remaining olive oil over medium-high heat.
Add the seasoned chicken and cook, turning once, until golden on the bottom, about 5 minutes.
Reduce the heat to medium, cover the pot, and cook the chicken until done, about 5 minutes more; remove the chicken and set it aside.
Add the minced onion, celery, and garlic to the same pot and cook, stirring, until softened and fragrant, about 5 minutes.
Add the chicken broth and 1 teaspoon kosher salt, then bring the mixture to a boil over medium-high heat.
Stir in the rice and simmer until it is tender and the soup has thickened, about 15 minutes.
While the soup simmers, whisk the eggs and lemon juice together in a bowl until frothy.
Slowly whisk hot soup into the egg mixture until warmed and combined without scrambling the eggs.
Return the tempered egg mixture to the pot and cook, stirring constantly, for 2 minutes, until heated through.
Shred or slice the reserved cooked chicken and return it to the soup.
Stir in the chopped fresh oregano, taste, and adjust seasoning if needed.
Ladle the soup into bowls and garnish each serving with chopped fresh dill before serving.
Recipe from Cookbook Hub - www.cookbookhub.org