Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
My favorite cozy Avgolemono soup! A classic Greek soup made with chicken and rice, with a lemony flavory and eggs mixed with stock to make a creamy soup (without any dairy)!
This soup is simple, super nourishing, so cozy during the colder months, and a family favorite for dinner. Even my toddler likes it, so you always know that’s a recipe win!
I’m sure I’ve strayed a bit from the classic, but this has been my go-to way to make it that saves some time, gets in a bit extra veggies, and it’s one my whole family devours. It’s light and fresh while still being super comforting!
Packed with protein, so much flavor, and your house will smell absolutely delish!! I swear this soup can cure any cold– it feels like medicine in a bowl all Winter long!
This soup is:
Gluten free (just check your rice)
Dairy free (yet still slightly creamy!)
Nut free
Soy free
Such a great allergy-friendly recipe to make for friends, family, a postpartum mom, any everyone in between. It’s easy to make, and ready pretty quickly, too!
I am so happy to finally have this one on the blog for you guys! It is such a staple in my kitchen. If you haven’t tried avgolemono soup before, you will be in absolute soup heaven when you make this! Enjoy and be sure to leave a note below if you give this one a try! xo
Simple, nourishing, and warming avgolemono soup with lemon, chicken, and rice!
Ingredients
Scale
2 tbsp olive oil
3 chicken breasts
Salt and pepper
1 onion, finely diced
4–5 carrots, diced
3 cloves garlic, minced
3 tbsp chicken bouillon*
8 cups water*
3/4 cups jasmine rice
3 eggs
Juice of 3 lemons
Fresh dill, to taste
Instructions
Heat a large Dutch oven over medium heat with olive oil. Season chicken beasts with salt and pepper, then sear for 2-3 minutes per side. Set aside (we’ll finish cooking the chicken later).
Stir in onion and carrot. Cook for 4 minutes, then stir in garlic. Stir in chicken bouillon.
Add water and bring to a boil. Add chicken back to stock and stir in your rice. Reduce to a simmer and cover the pot leaving a bit uncovered to release steam. Cook for 20 minutes.
Set aside 1 cup of your stock (it’s ok if some veggies get removed with it). Remove chicken and shred with forks (or you can use a hand mixer to shred it in a bowl).
In a bowl, whisk your eggs with your lemon juice. Then whisk with your reserved stock.
Add your chicken, egg mixture, and dill back to the pot. Serve and enjoy!
Notes
*Note: sub 8 cups bone broth for water and bouillon if you prefer! I’ve done it both ways!
Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!
