Lemon Chicken Rice Soup (Avgolemono)
This Chicken Lemon Rice Soup is my one-pot take on the avgolemono served at metro Detroit coney island diners. Raw chicken and uncooked rice simmer together, then eggs and fresh lemon juice give the broth its signature creamy finish, without cream or a blender.
Ingredients
- 1 tablespoon olive oil
- 2 celery ribs finely chopped
- ½ medium white onion finely chopped
- 12 ounces boneless skinless chicken breast
- 4 cups chicken stock
- ½ cup long grain white rice
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 large eggs
- ¼ cup fresh lemon juice
- Finely chopped fresh dill for garnish
Instructions
- Heat oil in large pot over medium heat. Add celery and onion and cook 3 to 4 minutes or until slightly softened.
- Add chicken, chicken stock, rice, salt and pepper, and stir until well combined. Heat to boiling over medium-high heat, then cover and reduce heat to low. Cook 12 to 14 minutes or until internal temperature of chicken reaches 165 degrees F.
- Carefully transfer chicken to cutting board and roughly chop or shred. Return chicken to pot and leave pot over low heat.
- In large liquid measuring cup or medium bowl, whisk eggs until smooth. Add lemon juice and whisk until well combined.
- While whisking, slowly add a ladle of the hot soup mixture to the egg mixture (it’s OK if a little rice or veggies get in there). Whisk until well combined, then slowly add the egg mixture back into the soup pot, stirring constantly while adding the egg mixture.
- Continue cooking over medium-low heat 5 to 10 minutes, uncovered, or until rice is tender, stirring occasionally. Keep soup at a gentle simmer and do not allow it to boil, as the eggs may curdle. Taste and adjust seasoning with additional salt, if needed. Serve garnished with dill. Makes about 6 1/2 cups.
Calories: 340kcal, Carbohydrates: 30g, Protein: 29g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 143mg, Sodium: 1058mg, Potassium: 666mg, Fiber: 1g, Sugar: 5g, Vitamin A: 162IU, Vitamin C: 8mg, Calcium: 36mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.