Description
This super flavorful, healthy greek lemon chicken soup is my take on traditional Greek avgolemono soup. It’s super comforting, quick and easy to prepare, and both dairy and gluten-free.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 cup peeled and cubed carrots (about 2 large carrots)
- 1/2 cup chopped yellow onion (about 1/2 of an onion)
- 2 minced fresh garlic cloves
- 6 cups chicken stock
- 1/2 cup cooked rice (or 1/2 cup uncooked orzo)
- 3 large fresh eggs
- 1/4 cup fresh lemon juice (appoximately 1 lemon)
- 3 cups shredded cooked chicken
- 3 cups chopped fresh baby spinach
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons chopped fresh dill (optional)
Instructions
- MAKE THE SOUP BASE: Heat the olive oil in a large soup pot over medium-high heat. Add the carrots and onion and sauté, stirring often, until the vegetables are softened, 3 to 4 minutes. Add the garlic and cook, stirring constantly, for about 1 minute. Be careful not to burn.
- ADD THE STOCK, CHICKEN, AND RICE: Add the broth to the pot and bring to a simmer. Add the rice (or orzo) and cook for a few minutes until softened. Stir in the chicken and remove from heat and let cool slightly.
- TEMPER THE EGGS: Whisk together eggs and lemon juice in a medium bowl. Slowly add a cup of hot stock to the egg and lemon juice mixture, whisking constantly to temper the eggs, about 1 minute. Next, slowly add the warmed egg mixture back to the soup pot stirring constantly, until smooth and creamy.
- ADD THE SPINACH: Add the spinach and stir until wilted, about 1 minute.
- SEASON AND SERVE: Add salt and pepper to taste. Divide soup among 6 bowls and garnish with fresh dill if using.
Notes
- STORAGE: Store leftovers in an airtight container in the refrigerator for up to two days. The rice might soak up much of the liquid. To thin it out, just add some additional stock when you heat it up.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 188
- Sugar: 5.8 g
- Sodium: 667.6 mg
- Fat: 7.8 g
- Carbohydrates: 18.9 g
- Fiber: 1.5 g
- Protein: 10.7 g
- Cholesterol: 100.2 mg