This Lemon Rice and Chicken Soup also known as Avgolemono is a classic Greek soup thickened with eggs, loaded with rice, chicken and flavored with lots of lemon.
Servings: 4 to 6
1 tbsp olive oil
1 small onion chopped
1 medium carrot chopped
4 cups chicken broth
1/2 cup Arborio rice*
juice of one lemon
2 cooked chicken breasts shredded with 2 forks, skinless and boneless
1/4 cup dill chopped
salt and pepper to taste
*Arborio rice is an Italian short-grain rice.
I used 2 small cooked chicken breasts which I shredded with 2 forks, which should be about 2 cups of shredded chicken.
- Heat the oil in a soup pot over medium-high heat then add the chopped onion and carrot and cook for about 5 minutes or just until the tender and the onion is translucent.
- Add the chicken broth and rice to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.
- Meanwhile in a small bowl beat the egg together with the juice from one lemon.
- Visit jocooks.com for full directions.