Avgolemono Soup { Greek Lemon Chicken and Rice Soup} | Supergolden Bakes

Place chicken in a large pot and cover with chicken broth.

Add shallots, carrots, leeks, and celery to the pot.

Bring to a boil over medium-high heat, then reduce to a simmer.

Cook for 30-40 minutes until chicken is tender.

Remove chicken and strain the broth, discarding solids.

Return the broth to the pot and bring to a simmer.

Add rice to the broth and cook until tender, about 15 minutes.

In a bowl, whisk together eggs and lemon juice until frothy.

Gradually add a ladle of hot broth to the egg mixture, whisking constantly.

Slowly pour the egg mixture back into the pot while stirring.

Heat gently, stirring until thickened, about 5 minutes.

Season with salt and pepper to taste.

Serve hot, garnished with chopped dill.

Equipment Needed

Dietary

Allergens