Lemon Chicken and Rice Soup

Lemon chicken and rice soup, a variation of Greek Avgolemono, has a hint of soothing citrus and rice and an egg to thicken the soup, making it creamy.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Servings:

Calories: 205kcal

Author: alaskafromscratch

Ingredients

1 tablespoon extra virgin olive oil
1 onion chopped
2 garlic cloves minced
2 small carrots peeled and chopped
2 stalks celery chopped
1 pound boneless skinless chicken breasts chopped into bite size pieces
4 cups chicken broth
½ cup uncooked short grain rice like arborio
1 egg
2 tablespoons lemon juice ~ 1 lemon
2 tablespoons chopped fresh dill
salt and freshly cracked black pepper

For serving:

chopped fresh dill
chopped flat-leaf parsley
lemon slices
extra virgin olive oil to drizzle

Instructions

Add the olive oil to a dutch oven over medium heat. Once oil is hot, add the onions, garlic, carrots, and celery and cook until the onions are translucent, about 3 minutes.
Add the chicken, broth, and rice to the pot. Season with salt and pepper. Bring the soup to a boil, then turn down the heat, cover the pot, and simmer for 15-20 minutes, stirring occasionally, until the chicken and rice are both cooked through.
In the meantime, in a small bowl, beat together the egg with the lemon juice. When the soup is done simmering, ladle some of the hot broth into the lemon and egg mixture, stirring constantly to combine (so as not to scramble the eggs), then add the lemon and egg mixture to the pot, stirring until well combined.
The soup will thicken slightly and become creamy at this stage. Stir in the fresh dill and generously season the soup with salt and lots of freshly cracked black pepper.
To serve, ladle the soup into bowls and top with fresh dill, chopped parsley, lemon slices, and a drizzle of extra virgin olive oil as desired.

Nutrition