Greek Avgolemono Soup
This Greek Avgolemono Soup is packed with tender chicken, rice, lemon, and dill. Egg is blended with cooked rice and added to the soup, thickening it without any dairy! Fresh dill is the perfect garnish.
Servings: 8 servings
Ingredients
- 1 Tbsp olive oil
- 1 onion, chopped
- 4 cups chicken stock
- 2 cups cooked chicken, cubed in to bite sized pieces
- 2 cups cooked rice, divided
- 3 eggs
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup fresh dill, chopped
Instructions
- In a large stock pot set over medium heat, add olive oil and chopped onion. Saute until slightly softened and fragrant, about 4 minutes.
- In the meantime, prepare the thickener for the soup. Add 3 eggs, 1/4 cup of the cooked rice (make sure it has been cooled), and the lemon juice to a blender. Process until sauce is smooth.
- Add stock to the pot, followed by chicken and cooked rice. Add the thickener and half of the chopped dill, and stir the soup to combine.
- Allow soup to cook over medium low heat for about 15 minutes. You can cook it longer if you prefer, but note the rice will continue to cook and soften, which will of course impact its texture.
- Serve soup in bowls and garnish with remaining dill and lemon wedges.