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avgolemono with chicken and rice in white bowls with silver spoon on a wooden cutting board

Avgolemono Chicken and Rice Soup

Incredibly creamy and light flavors using tempered egg to thicken! This is such a comforting soup that's easy to adjust to create a thinner or thick soup.
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Prep Time 25 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 35 mins
Course Main Course, Soups and Stews
Cuisine Chicken, gluten free, Greek
Servings 5 servings

Ingredients
  

  • ¾ diced carrots
  • cup diced celery (packed)
  • ¾ cup minced yellow onion
  • 2 large garlic cloves
  • 7 cups low sodium vegetable broth (option to use low sodium chicken broth)
  • 1 tablespoon olive oil
  • 2 large skinless, boneless chicken breasts (2 – 2 ¼ lbs)
  • 1 cup uncooked white rice (short or long grain)
  • 2 large eggs
  • ¼ cup freshly squeezed lemon juice

Instructions
 

  • In a large, heavy-bottom pot (I use a large Corning Ware), heat 1 tablespoon olive oil on medium heat. Once hot, add all vegetables and sauté for about 2 minutes. Add broth and decrease to medium-low heat. Add chicken breasts, piercing the chicken multiple times with a knife, and 1 cup uncooked rice. Stir occasionally throughout cook to avoid sticking.
  • Add 1 teaspoon sea salt, freshly ground pepper to taste, 1 ½ teaspoon dried dill, and 1 bay leaf.
  • Cook for about 13-15 minutes, flip chicken, then decrease heat to low. Cook for another 28-30 minutes, then shred the chicken in the pot using 2 forks. Continue cooking for 20 more minutes.
  • After about 15 minutes of the cook time is up, begin next step: separate 2 large eggs and whisk each separately, then whisk them together, along with ¼ cup lemon juice. Temper the eggs by slowly adding in 1 cup of hot broth from the soup pot into the eggs while whisking continuously (important step). Add 1 additional cup of broth, whisking again.
  • After the 20 minutes is up, reincorporate the tempered eggs back into the soup pot, stirring continuously to avoid scrambling the eggs.
  • Continue to cook for another minute or two on simmer then remove from heat.
  • Add more salt to taste.

Notes

Prep: 25 minutes
Cook time 70 min.
Keyword Avgolemono chicken and rice soup
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