GREEK AVGOLEMONO SOUP | a lemony chicken and rice soup (in less than 30 minutes!)

chicken

🥗Healthier: turkey

💰Cheaper: vegetable broth

Turkey is leaner while vegetable broth is cost-effective and vegetarian.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a nutritious alternative, while barley is budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice can provide a similar tang, while vinegar is very economical.

Add 1 tablespoon of olive oil to a large pot over medium-high heat.

Add diced onion and celery; sauté for 3-4 minutes until slightly softened.

Pour in 4 cups of chicken broth and season with salt and pepper; bring to a simmer.

In a blender, combine 2 large eggs, 1/4 cup lemon juice, and 1/4 cup cooked rice; blend until smooth.

Slowly stream in 2 ladles of simmering broth into the blender while blending to temper the eggs.

Pour the lemony egg mixture back into the simmering broth while stirring.

Add 2 cups of shredded chicken and 1 1/4 cups cooked rice to the pot; stir and bring back to a simmer for 5-10 minutes.

Garnish with fresh dill or parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens