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Greek

Avgolemono Chicken Soup

Greek lemon chicken soup with rice and an egg-lemon finish.

Time45 min
Servings4
Calories—
LevelMedium

Ingredients

  • Chicken broth900 ml
  • Chicken breast500 g
  • Rice250 g
  • Eggs2 pcs
  • Lemon1 pcs
  • Dill20 g
  • Salt1 to taste

Instructions

1

Bring the chicken broth to a boil, add rice, and cook for 12-15 minutes.

2

Poach the chicken breast in the broth or use cooked chicken and cut it into pieces.

3

Whisk the eggs with lemon juice until smooth.

4

Slowly whisk several ladles of hot broth into the egg-lemon mixture.

5

Return the mixture to the soup and warm gently without boiling.

6

Add chicken, dill, salt, and serve immediately.

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Avgolemono Chicken Soup | Zoremi