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Avgolemono Chicken and Rice Soup

4.94 from 97 votes

You'll love this delicious, silky Greek Avgolemono soup filled with chicken, rice and dill with a lemon-egg sauce. Delish!

Prep Time: 10

Cook Time: 45

Total Time: 55

Yield: 6 servings

Course: Dinner, Lunch, Soup

Cuisine: Greek

Ingredients

½ ounce container fresh dill
2 quarts low-sodium chicken broth
1 ½ pounds boneless skinless chicken thighs
3/4 cup uncooked white rice
2 large eggs
¼ cup freshly squeezed lemon juice (plus more as needed)
1/2 teaspoon kosher salt
ground black pepper (to taste)
drizzle extra-virgin olive oil for serving

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

If you wish to use chicken breast, that would be fine too.

Nutrition

Serving: 11/2 cups, Calories: 265kcal, Carbohydrates: 21.5g, Protein: 27.5g, Fat: 6.5g, Saturated Fat: 2g, Cholesterol: 168.5mg, Sodium: 413mg, Fiber: 0.5g, Sugar: 2g

- WW Points: 3

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