Greek Lemon, Rice, and Chicken Soup (Avgolemono)

When the restaurant closed where I always ordered this soup, I went searching for a replacement. First stop (what was I thinking?) was a fast food Greek chain; and after 3 nasty bites I pitched my to-go container in the trash. Home on-line, I went searching for a recipe that was worthy without taking all day. This one from jocooks.com fits the bill and then some!

Avgolemono (Ah-vo-LEMEN-o) is the iconic Greek soup served as a first course at most Greek holiday celebrations. There are countless versions, but all contain lemon juice and eggs; which give it a tangy flavor and a silky texture. Some call for parsley to be added at the end, but the dill used here absolutely is essential I think. I did add more lemon juice, and lots of salt and pepper. So happy to have this recipe for my rainy day lunch!

1 Tbs. olive oil

1 small onion, chopped

1 medium carrot chopped

4 cups chicken broth low sodium

1/2 cup Arborio rice (Italian short grain) or orzo pasta

juice of one lemon

3 eggs

2 chicken breasts cooked and shredded with two forks, skinless and boneless

1/4 cup dill, chopped

salt and pepper to taste

Heat the oil in a soup pot over medium-high heat, then add the chopped onion and carrot and cook for about 5 minutes or just until tender and the onion is translucent. Add the chicken broth and rice to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.

Meanwhile in a small bowl beat the egg together with the juice from one lemon.

Add the chicken to the pot,then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.

Add the dill and cook for a couple more minutes before serving. Serves 4 to 6.

Note: Don’t boil the soup after adding the egg-lemon mixture as the sauce could break and you’d have egg-drop soup! Reheat leftovers gently without boiling too.