Description
Avgolemono Chicken and Rice Soup is a comforting Greek-inspired dish featuring tender chicken thighs and rice simmered in a flavorful chicken broth, enriched with a velvety lemon-egg sauce and fresh dill. This soup balances bright citrus notes with hearty protein and grain for a wholesome, satisfying meal perfect for any season.
Ingredients
Scale
Soup Base
- ½ ounce container fresh dill
- 2 quarts low-sodium chicken broth
- 1 ½ pounds boneless skinless chicken thighs
- ¾ cup uncooked white rice
Avgolemono Sauce
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (plus more as needed)
- ½ teaspoon kosher salt
- Ground black pepper (to taste)
To Serve
- Drizzle extra-virgin olive oil
Instructions
- Prepare the dill: Pull the dill fronds from the stems and reserve ½ cup of the fronds for garnish. Set aside the stems for cooking.
- Cook chicken and rice: In a large pot, combine the dill stems, chicken thighs, uncooked rice, and chicken broth. Bring the mixture to a boil over high heat, then reduce heat to medium-low. Stir, cover the pot, and simmer until the chicken is tender and cooked through, about 25 minutes.
- Remove chicken and stems: Use a slotted spoon to lift out the chicken thighs and dill stems from the broth. Discard the stems and place the chicken on a plate. Shred the chicken using two forks.
- Simmer the broth: Increase the heat to medium-high and bring the broth to a steady simmer while preparing the avgolemono sauce.
- Make the avgolemono sauce: In a large heatproof bowl, whisk the eggs vigorously until frothy. Add ¼ cup of freshly squeezed lemon juice and mix thoroughly. Slowly drizzle in approximately 1 cup of the hot broth, whisking continuously to temper the eggs and prevent curdling.
- Combine sauce with broth and chicken: Pour the tempered lemon-egg mixture back into the pot with the simmering broth. Immediately remove the pot from the heat and stir in the shredded chicken. Season the soup with kosher salt and ground black pepper to taste. Add additional lemon juice if desired for brightness.
- Serve and garnish: Ladle the soup into bowls and garnish with the reserved fresh dill fronds, a dusting of black pepper, and a drizzle of extra-virgin olive oil for added richness and aroma.
Notes
- Chicken breast can be used instead of thighs if preferred; adjust cooking time accordingly to avoid drying out.
- Be sure to temper the eggs slowly with hot broth to prevent scrambling and achieve a smooth, creamy texture.
- Adjust lemon juice to taste to balance the soup’s brightness and acidity.
- This soup is best served fresh but can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 230 kcal
- Sugar: 1.5 g
- Sodium: 460 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.7 g
- Protein: 22 g
- Cholesterol: 110 mg
