Description
A comforting and flavorful one-pot soup inspired by Greek avgolemono. This chicken and rice soup features bright lemon and creamy egg, perfect for a chilly day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup Arborio rice
- 6 cups chicken broth
- 1/2 cup fresh lemon juice
- 2 large eggs
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides.
- Stir in the Arborio rice and cook for 1 minute, stirring constantly.
- Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the chicken is cooked through.
- In a separate bowl, whisk together the lemon juice and eggs until well combined.
- Slowly ladle about 1 cup of the hot soup broth into the egg mixture, whisking constantly to temper the eggs.
- Gradually pour the tempered egg mixture back into the pot, stirring constantly. Cook over low heat for 2-3 minutes, stirring, until the soup thickens slightly. Do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, use slightly less broth.
- Adjust lemon juice to your preference.
- Ensure the soup does not boil after adding the egg mixture to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg