Geek Lemon Chicken and Rice Soup (Avgolemono Soup)

A comforting Greek-inspired chicken soup with rice, fresh lemon and eggs. Blending a little of the rice with the eggs creates a smooth, creamy broth without adding cream, while fresh dill provides a bright finish.

Servings: About 6
Prep Time: 15 minutes
Cook Time: About 20 minutes

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 celery ribs, chopped
• 4 cups low-sodium chicken broth
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 large eggs
• ¼ cup freshly squeezed lemon juice (from 1–2 lemons)
• 1½ cups cooked white rice, divided
• 2 cups shredded cooked chicken
• Chopped fresh dill, for garnish

Instructions:

1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the onion and celery and sauté for 3–4 minutes, until softened.
3. Add the chicken broth and season with salt and pepper. Bring to a gentle simmer.
4. In a blender, combine the eggs, lemon juice and ¼ cup of the cooked rice. Blend until completely smooth, about 20 seconds.
5. With the blender running on low, slowly add about 2 ladlefuls of the hot broth to the egg mixture. Adding the broth gradually tempers the eggs and prevents them from curdling.
6. Reduce the heat so the broth is barely simmering. Slowly stir the tempered lemon-egg mixture into the saucepan.
7. Add the remaining 1¼ cups rice and the shredded chicken.
8. Cook gently for 5–10 minutes, stirring occasionally, until the soup is heated through and slightly thickened.
9. Taste and adjust the lemon, salt and pepper as desired.
10. Ladle into bowls and garnish generously with fresh dill.

Tip: Once the egg-lemon mixture has been added, do not allow the soup to boil. Gentle heat keeps the avgolemono silky and prevents the eggs from curdling.

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