Avgolemono (Greek Lemon Chicken Soup)

Avgolemono (Greek Lemon Chicken Soup)

Avgolemono is a light, Greek soup that combines chicken, rice, and lemon in a perfectly refreshing meal or starter.  

Ingredients

• 1 ½ lbs chicken breast
• 1 onion, halved
• 1 carrot, cut into 1 inch chunks
• 1 bay leaf
• 4 c water
• 1 c rice, dry
• ½ - 1 tsp salt
• ½ - 1 tsp ground black pepper
• 2 eggs, room temperature
• 1 ½ lemons, juiced (roughly 1/4 c juice)
• fresh parsley (for serving)

Instructions

• In a medium soup pot, place the chicken, onion, carrot, and bay leaf. Cover with water. Cover the pot and bring the mixture to a boil. Reduce the heat to medium low and simmer for 15 minutes until the chicken is cooked.  
• Remove the chicken from the cooking liquid and set aside. Remove the onion, carrot, and bay leaf. Discard. 
• Add the rice to the cooking liquid in the pot. Bring the mixture back to a simmer and simmer, covered, 9-10 minutes, until the rice is cooked. 
• Shred or cut the chicken and add it to the broth once the rice is cooked. Taste and add the salt and pepper as desired. 
• Beat the egg in a medium bowl. Add the lemon juice and whisk until combined. Slowly pour 2-3 ladles of the hot soup broth into the egg and lemon mixture, mixing constantly. 
• Pour this warmed egg mixture into the soup pot while stirring constantly. Cook over low heat, stirring, until slightly thickened, 3-4 min. 
• Top with chopped parsley for serving, if desired.