Silky lemon-egg broth with tender chicken and rice. The classic Greek avgolemono soup — light, comforting and ready in 35 minutes.
Ingredients:
– 500g chicken breast
– 1.5L chicken broth
– 100g rice (or orzo)
– 3 eggs
– Juice of 2 lemons
– 1 onion, quartered
– 2 bay leaves
– Salt and white pepper to taste
– Fresh dill, chopped
Instructions:
1. In a pot, simmer chicken breast with onion, bay leaves and broth for 20 minutes until cooked. Remove chicken, shred it, and discard onion and bay.
2. Add rice to the broth and cook 12 minutes until tender.
3. Whisk eggs with lemon juice in a bowl. Slowly ladle in a cup of hot broth while whisking to temper.
4. Stir the egg-lemon mixture back into the pot (off the heat). Do not boil.
5. Return shredded chicken, season with salt and white pepper. Garnish with dill and serve.
Prep time: 10 min | Cook time: 35 min | Servings: 4 | Calories: ~290 per serving | Protein: ~26g per serving
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