Description
You’ll love this delicious, silky Greek Avgolemono soup filled with chicken, rice and dill with a lemon-egg sauce. Delish!
Yield: –+servings | Serving Size: 11/2 cups
Ingredients
½ounce containerfresh dill
2quartslow-sodium chicken broth
1 ½poundsboneless skinless chicken thighs
3/4cupuncooked white rice
2largeeggs
¼cupfreshly squeezed lemon juice, plus more as needed
1/2teaspoonkosher 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.
Last Step:
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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
