Greek Avgolemono Soup with Rice and Chicken

A creamy Greek lemon soup with chicken and rice, whose velvety texture comes from egg yolks and lemon juice. It warms you in winter just as well as a light meal in spring.

By yumbelo-Küche · 4 servings · 75 minutes

Ingredients

• 600 g chicken thighs
• 1.5 l water
• 1 Stück onion
• 2 Stück carrots
• 1 Stück stalk of celery
• 1 Stück bay leaf
• 150 g long-grain rice
• 3 Stück eggs (size M)
• 2 Stück lemons (juice)
• 1 Bund dill
• salt
• pepper

Method

1. Rinse the chicken thighs under cold water and place them with the water in a large pot. Bring to a boil, skim off the foam and let simmer gently over low heat for about 35 minutes.
2. Peel and halve the onion, peel the carrots and slice them, and finely chop the celery stalk. Add them along with the bay leaf to the chicken in the pot and cook for another 15 minutes.
3. Remove the chicken thighs from the broth, let them cool, pull the meat off the bones and tear it into bite-sized pieces. Remove the onion, bay leaf and bones from the broth.
4. Add the rice to the hot broth and cook uncovered for about 15 minutes, until soft. The broth should only simmer gently during this time.
5. Separate the eggs and whisk the egg yolks vigorously with the lemon juice in a bowl. Gradually whisk in some of the hot broth while stirring constantly, until the mixture is warm.
6. Slowly stir the warm egg mixture back into the pot, add the meat and heat the soup over low heat without letting it boil, until it thickens slightly.
7. Season with salt and pepper, finely chop the dill and sprinkle it over the soup. Serve immediately.