Greek Avgolemono Chicken Soup with Rice

A creamy Greek chicken soup, thickened with egg and lemon. The rice makes it filling, and the fresh lemon brings its typical brightness.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 600 g Chicken thighs, skinless
• 2 l Water
• 1 pc Onion
• 2 pc Carrots
• 1 pc Celery stalks
• 1 tbsp Olive oil
• 150 g Long-grain rice
• 3 pc Eggs
• 2 pc Lemons (juice and zest)
• 1 bunch Dill
• Salt
• Pepper

Method

1. Peel and finely dice the onion, peel the carrots and slice them, and trim the celery stalks and cut them into small pieces.
2. Heat the olive oil in a large pot, sweat the onion until translucent, then sweat the carrots and celery along with it for 3 minutes.
3. Add the chicken thighs, cover with the water, bring to a boil, and simmer over low heat for about 25 minutes until the meat is cooked through.
4. Remove the meat, shred it with two forks and return it to the soup. Stir in the rice and cook for about 15 minutes until al dente.
5. Separate the eggs, beat the egg whites until stiff and fold in the yolks. Add the lemon juice and some of the zest.
6. Ladle some of the hot soup into the egg mixture while stirring constantly, then pour the mixture back into the pot and warm it over low heat, stirring, without letting it boil.
7. Finely chop the dill, season the soup with salt and pepper, and serve topped with dill.