Craving a warm, satisfying meal that’s both comforting and refreshing? This Greek Avgolemono Soup combines tender chicken, fluffy rice, and a zesty lemon kick—creating the perfect balance of flavors. Best of all, you can make it in just 30 minutes!
- 1 tbsp extra-virgin olive oil
- 1 small onion, diced
- 2 celery stalks, chopped
- 4 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (about 1 to 2 lemons)
- 1 ½ cups cooked white rice
- 2 cups shredded chicken
- Chopped fresh dill for garnish
Heat olive oil in a large saucepan over medium-high heat.
Add chicken broth to the saucepan.
Blend the egg mixture:
In a blender, combine eggs, lemon juice, and ¼ cup of rice.
Blend until smooth (about 20 seconds).
While blending, gradually add 2 ladles of hot broth from the pan to temper the eggs.
Combine the egg mixture with the broth:
Slowly stir the egg-lemon mixture back into the simmering broth.
Add the rice and shredded chicken.
Cook for another 5-10 minutes until the soup slightly thickens.
Be careful not to let the soup boil to avoid curdling the egg mixture.
Garnish with fresh dill before serving.