Lemon Chicken Rice Soup
This is a rich and luscious soup. Pair with a salad for a perfect lunch or dinner. Classically called Avgolemono, this Greek dish is a delicious mix of lemon, chicken and rice with egg whisked into the soup giving this soup a creamy texture.
Ingredients
- 1 tbsp olive oil
- 1 large celery stalk, small dice
- 1 large carrot, small dice
- 1/2 tsp turmeric
- 6 cups low sodium chicken broth or stock
- 1/2 heaping cup long grain white rice
- 1/2 tsp salt
- zest of one lemon
- juice of 1-2 lemons*
- 3 eggs, room temperature
- 2 cups cooked, shredded chicken
- salt and pepper to taste
Instructions
- In a large soup pot or dutch oven, heat oil over medium heat.
- Add celery and carrot. Sauté 5-10 minutes until softened.
- Add turmeric, salt and pepper and sauté for another 30 seconds.
- Add broth and rice.
- Bring to a small boil. Reduce heat to simmer for 20-25 minutes until rice is tender. Turn off heat.
- In a small bowl, whisk lemon zest, lemon juice, and eggs. With the soup off the heat, slowly add egg mixture to soup while stirring constantly.
- Return the soup to a medium low-heat. Add the chicken and cook until the soup and chicken is warmed through. About another 5 minutes. Taste, add salt and pepper as needed.
- Serve with a drizzle of olive oil, parsley and crackers if desired.
Notes
*Add the juice of 1 to 2 lemons, depending on how lemony you like your soup. I like a lot of lemon so I add 2. I would recommend adding one lemon and taste test before adding more.