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Greek Lemon Chicken And Rice Soup Recipe

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Avgolemono{Greek Lemon Chicken Soup} The Kitchen McCabe
Avgolemono{Greek Lemon Chicken Soup} The Kitchen McCabe from thekitchenmccabe.com

Description

Greek Lemon Chicken and Rice Soup is a classic comfort food that is perfect for cold weather. It is a hearty and flavorful soup that is loaded with tender chicken, rice, and a tangy lemon flavor. This soup is easy to make and perfect for a quick weeknight dinner.

Prep Time

The preparation time for this soup is around 20 minutes.

Cook Time

The cook time for this soup is around 30 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups chicken broth
  • 1 cup white rice
  • 3 large eggs
  • 3/4 cup freshly squeezed lemon juice
  • 1/2 cup chopped fresh parsley

Equipment

  • Dutch oven or soup pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Whisk

Method

  1. In a Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
  2. Add the onion and garlic and cook until softened, about 3 minutes.
  3. Add the oregano, thyme, salt, and black pepper and stir to combine.
  4. Add the chicken broth and rice and bring to a boil.
  5. Reduce the heat and simmer until the rice is tender, about 20 minutes.
  6. In a medium bowl, whisk together the eggs and lemon juice.
  7. Slowly whisk in 1 cup of the hot soup to temper the eggs.
  8. Slowly pour the egg mixture back into the soup, whisking constantly.
  9. Cook for an additional 5 minutes, stirring occasionally.
  10. Remove from heat and stir in the parsley.
  11. Serve hot and enjoy!

Notes

  • This soup is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • If you prefer a thicker soup, you can add more rice or reduce the amount of broth.
  • If you prefer a thinner soup, you can add more broth or reduce the amount of rice.

Nutrition Info

Serving Size: 1 cup
Calories: 250
Total Fat: 7g
Saturated Fat: 2g
Cholesterol: 115mg
Sodium: 1000mg
Total Carbohydrates: 20g
Dietary Fiber: 1g
Sugar: 2g
Protein: 26g

Recipe Tips

  • If you don't have fresh parsley, you can substitute with dried parsley.
  • Be sure to whisk the egg mixture slowly into the soup to prevent the eggs from scrambling.
  • If you prefer, you can use brown rice instead of white rice.
  • If you want to add a little kick to your soup, you can add some red pepper flakes.
  • This soup pairs well with a fresh salad or warm bread.

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