Greek Chicken and Rice Soup (Avgolemono)

Greek Chicken and Rice Soup (Avgolemono)

Greek Chicken and Rice Soup (Avgolemono) is a traditional recipe with shredded chicken, long-grain rice, and an egg and lemon sauce made into an easy meal.

Details

  • Yield: 8 Servings
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Course: Soup
  • Cuisine: Greek
  • Author: FlashRecipe.com

Ingredients

  • 2 tablespoon olive oil
  • 1/2 yellow onion , chopped
  • 2 cloves garlic , minced
  • 2 stalks celery , sliced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 6 cups chicken broth , divided
  • 2 chicken breasts , boneless skinless
  • 2 carrots , sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup long-grain rice , uncooked
  • 3 tablespoons lemon juice
  • 2 egg yolks

Instructions

  1. Add the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt, and pepper for 3-4 minutes or until translucent.

  2. Add 5 cups of broth, chicken, carrots, oregano, basil, and rice and bring to a boil, then to low heat for 20 minutes, until rice is tender.

  3. Remove the chicken and shred with two forks before returning to the soup.
  4. Add the last cup of broth to a blender jar along with lemon juice, egg yolks, and 1/2 cup of the drained cooked rice from the soup.
  5. Blend until smooth, about 1 minute, then pour into the soup and stir well.

Nutrition Information

Yield: 8 Servings, Amount per serving: 217 calories, Calories: 217g, Carbohydrates: 23g, Protein: 16g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 85mg, Sodium: 1024mg, Potassium: 472mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2674g, Vitamin C: 17g, Calcium: 44g, Iron: 1g

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