Greek Lemon Chicken Rice Soup
This creamy avgolemono soup tastes like it came straight from your favorite Greek restaurant. It's a staple recipe for my family when soup season rolls around and is a hearty, creamy soup with lots of lemon flavor. If you have leftover rice or leftover chicken, consider this your fast and easy 30 minute dinner tonight!
Servings: 8 servings
Calories: 311kcal
Ingredients
- 2 tablespoon olive oil
- 1 medium yellow onion diced finely
- 1 celery stalk thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Zest of 2 lemons
- 3 cloves garlic minced
- 6 cups low-sodium chicken stock
- 1 bay leaf
- 3 cups cooked chicken thighs shredded or cut into bite-sized cubes
- 2 cups cooked long grain rice
- 3 large egg yolks
- Juice of 2 lemons
- Kosher salt and freshly ground black pepper
- Slices of lemon for garnish
- Chopped fresh parsley dill, or scallions, for garnish
Instructions
- Heat a large pot or dutch oven with olive oil over medium high heat, diced onions, and celery, seasoned with about ½ teaspoon salt and pepper. Saute for 3-5 minutes until translucent, then turn the heat to medium and add the garlic and lemon zest. Let cook for 1 minute, until fragrant.
- Add chicken stock, shredded chicken, bay leaf, and cooked rice to the pot. Bring the soup to a simmer and cook for 15 minutes.
- In a small bowl, whisk together egg yolks and lemon juice. Gradually ladle in about ½ cup of the hot broth from the pot, whisking constantly to temper the eggs so they don't scramble when added to the soup.
- Turn heat off the heat on the stove then add the tempered egg mixture to the pot, stirring in well. Taste, then season with salt and pepper as needed.
- Serve hot with lemon slices and chopped fresh herbs.
- Serve while hot.
Notes
Chef Tips
Take an immersion blender to the soup to blend into a smoother texture. Never let this soup boil! The egg will curdle. Any kind of rice is great in this soup. Jasmine rice, basmati rice, wild rice, brown rice, even arborio rice works!Storage, Freezing, and Reheating Instructions
Storage: Cool the soup to room temperature. Store the leftover soup in an airtight container and refrigerate for up to 3 days. Freeze: Pour the cooled soup into freezer-safe containers with enough room for the soup to expand. Freeze for up to 6 months! Thaw: Safely thaw in the fridge overnight before, do not defrost on your counter, y'all! Reheat: On the stove in a saucepan over medium heat with a hearty splash of broth. Stir well so the bottom doesn't burn and remember: don't let it boil!Nutrition
Serving: 1g | Calories: 311kcal | Carbohydrates: 22g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 161mg | Sodium: 648mg | Fiber: 2g | Sugar: 6g