Chicken Lemon Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
1 medium onion, finely chopped
02 -
1 tablespoon olive oil
03 -
2 garlic cloves, minced
04 -
1.5 liters chicken broth
→ Add-Ins and Grains
05 -
300g cooked chicken, shredded
06 -
100g uncooked rice (or orzo pasta)
→ Avgolemono Mixture
07 -
2 large eggs
08 -
Juice from 2 lemons (around 120ml)
→ Seasonings and Toppings
09 -
Fresh dill, chopped
10 -
Salt and pepper
11 -
Lemon wedges
# Instructions:
01 -
Heat olive oil in a big pot over medium heat. Sauté the chopped onion for 5 minutes, then add the minced garlic and cook for another 1-2 minutes.
02 -
Pour in the chicken broth and bring it to a boil. Stir in the rice and let it simmer for 10-12 minutes until the rice is soft.
03 -
While the rice is cooking, whisk the eggs in a medium bowl until they appear frothy. Gradually add the lemon juice, whisking the whole time.
04 -
Slowly pour 1-2 ladles of hot broth into the egg-lemon mixture while whisking nonstop. When combined, carefully stir the tempered mixture back into the pot.
05 -
Stir in the shredded chicken and warm the soup for about 5 minutes. Don’t let it boil after adding the egg mixture. Season with salt and pepper.
06 -
Ladle the soup into bowls, sprinkle with fresh dill, and serve with lemon wedges.
# Notes:
01 -
Keep leftovers in the fridge for up to 2 days.
02 -
When reheating, avoid boiling to prevent the eggs from curdling.