Description
A refreshing and nourishing lemon chicken soup made in the Greek avgolemono tradition. This simple, creamy broth is thickened with eggs and brightened with lemon for the perfect healing meal.
Ingredients
3 cups chicken broth
2 cups bone broth
Zest of 1 lemon
Juice of 2 lemons
2 bay leaves
½ teaspoon salt
½ teaspoon black pepper
2–3 large eggs
2 cups shredded rotisserie chicken
2 cups cooked basmati rice
2 tablespoons fresh dill
Extra virgin olive oil (for serving, optional)
Instructions
1. Add chicken broth, bone broth, lemon zest, juice of one lemon, bay leaves, salt, and pepper to a pot. Simmer for 10 to 15 minutes.
2. In a separate bowl, whisk eggs until smooth. Add juice of second lemon slowly and continue whisking.
3. Temper the egg mixture by adding hot broth gradually while whisking constantly.
4. Reduce heat and pour the tempered egg mixture into the soup, stirring gently.
5. Add chicken and rice. Let warm through for 2 to 3 minutes.
6. Remove bay leaves, stir in fresh dill, and serve with olive oil if desired.
Notes
Replace rice with orzo or quinoa if desired.
For a vegetarian version, use vegetable broth and omit chicken.
Stir in spinach for added nutrition.
Best served fresh. Avoid freezing due to eggs.