Healthy

Avgolemono Chicken and Rice Soup




This post may contain affiliate links. Read my disclosure policy.

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

Chicken Lemon and Rice SoupChicken Lemon and Rice Soup
Avgolemono Chicken and Rice Soup

Avgolemono refers to the classic Greek sauce of egg, lemon, and broth, which enriches and brightens countless dishes. This made from scratch soup has all the coziness of a chicken noodle soup, but the lemon juice adds a pop of sunshine. Eggs make it silky and creamy without any dairy, and a sprinkle of fresh dill with a swirl of olive oil makes it lively and full. More comforting chicken soup recipes you should try are Chicken and Cavatelli Soup, Chicken Barley Soup, and Chicken Shiitake and Wild Rice Soup.

Avgolemono SoupAvgolemono Soup

What country is avgolemono from?

Avgolemono means “egg-lemon” in Greek, but the soup is also found in “Arab, Sephardic Jewish, Turkish, Balkan and Jewish-Italian cuisine.”

Is avgolemono soup healthy?

This Greek chicken, lemon and rice soup is nutritious and comforting. It’s creamy without the cream, so it’s relatively low in calories, and the protein content is high because of the chicken and eggs.

Avgolemono Soup Ingredients

  • Dill: Fresh dill is essential, so don’t substitute it with dried. To prep the dill, pull all the fronds from the stem and reserve a half cup of them for garnish.
  • Broth: Use two quarts of low-sodium chicken broth.
  • Chicken Thighs: You’ll need 1 ½ pounds of boneless, skinless thighs.
  • Rice: I like this soup best with white rice, but brown rice would work too.
  • Egg Lemon Mixture: You’ll whisk some hot broth into the eggs to temper before adding them to the pot to keep them from scrambling. Then add fresh-squeezed lemon juice from about two lemons.
  • Salt and Pepper for seasoning
  • Extra-Virgin Olive Oil for drizzling before serving

How to Make Avgolemono Soup

  1. Cook the Chicken: Put the dill stems, chicken, rice, and chicken stock or broth in a large pot or dutch oven and bring it to a boil over high heat. Lower the heat to medium-low, stir, and cook covered for about 25 minutes until the chicken is tender.
  2. Shred the Chicken: Use a slotted spoon to remove the chicken and stems from the broth. Discard the stems and shred the meat with two forks.
  3. Make the Egg Sauce: Increase the heat to medium-high and bring the stock to an active simmer. Whisk the eggs until frothy in a medium bowl, and then stir in the lemon juice. While you’re still whisking the eggs, gradually drizzle in about a cup or ladle of the hot broth and mix until thoroughly combined.
  4. Finish the Soup: Pour the lemon-egg mixture into the pot with the broth and immediately remove it from the heat so that the eggs don’t start to cook. Stir in the shredded chicken, taste, and add more lemon juice as needed. Garnish with dill, pepper, and olive oil.

Variations and Tips:

  • You can use chicken breast or turkey breast in place of chicken thighs
  • If you wish, you can make this with orzo or small pasta in place of rice. Add it at the end before adding the avgolemono sauce and cook according to package directions. Once cooked, proceed with adding the lemon-egg mixture.
  • If you wish, you can add more vegetables such as diced carrots, onions and celery in step 2.
  • Refrigerate leftovers in an airtight container up to 4 days. You can also freeze this soup up to 3 months in freezer-safe containers.

How to Freeze Avgolemono Soup

Leftovers will last in the fridge for up to four days, or since this simple Greek lemon soup doesn’t have any dairy, it can be frozen. Store the soup in glass containers, leaving a little space at the top, and freeze it for up to three months. To thaw it, place it in the refrigerator the day before and microwave it until warm.

Avgolemono Soup ingredients

Avgolemono Soup ingredientschicken and rice soup recipechicken and rice soup recipeAvgolemono SoupAvgolemono SoupAvgolemono SoupAvgolemono Soup

More Chicken Soup Recipes You’ll Love:

Your comments are helpful! If you’ve tried this healthy Avgolemono Chicken and Rice Soup recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!

Avgolemono Chicken and Rice Soup 

6

265 Cals 27.5 Protein 21.5 Carbs 6.5 Fats

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

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

  • 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
  • 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.

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

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

Keywords: Avgolemono, chicken and rice soup, Chicken Soup, greek soup

View Original Source Here






Avocado Recipe / Healthy & quick breakfast idea
Friday Food Bites: 94th Aero Squadron closing, The Royce moving,
3 Bread Recipes for Breakfast I नाश्ते के लिए बनाएं
Coffee and Breakfast at The Sycamore in German Village
Simple lunch ideas
Aloo Do Pyaza recipe
Tomato Rice Recipe/ Easy Lunch Recipe/ Thakkali Sadam
Easy lunch recipe. #shorts #short #recipe
Paleo Pumpkin Bread
5 EASY SUMMER SIDE DISHES
2 Easy Plant-Based Dinner Recipes For When You’re Cooking Solo
Creamy Chicken Breast Recipe
Keto Beef Stew
£25 A WEEK ALDI HEALTHY FOOD SHOP & MEAL IDEAS
13 Easy Canned Tuna Recipes
This Anti-inflammatory Meal Will Make You Feel Great
Steak with Grilled Caesar Salad
How to Grill Lobster Tail
Mediterranean Grilled Chicken Breast
How to Control Heat on Charcoal Grill w/ Michael Symon
Easy Desserts Made With 4 Ingredients Or Less
Walnut Chocolate Burfi | Easy Dessert Recipes
4 Easy NO BAKE Strawberry Dessert cup recipes
Dessert with 1/2 Liter Milk
Is This Even Wine?
HOLIDAY DRINKS: HOW I KEEP MY FRIENDS LITTT AT MY
I Will Now Spike Every Margarita With MSG
3 DELICIOUS White Claw Cocktail recipes under 5 Minutes