Description
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!