Lemon Chicken Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 to 1 cup finely chopped celery
02 -
1 cup rice
03 -
Salt and pepper
04 -
1/2 to 1 cup finely chopped carrots
05 -
8 cups low-sodium chicken broth
06 -
2 garlic cloves, minced
07 -
2 bay leaves
08 -
1/2 to 1 cup finely chopped green onions
09 -
A couple of cooked chicken breasts, shredded (6-8 oz total)
10 -
Extra virgin olive oil
→ Avgolemono Sauce
11 -
2 eggs, large
12 -
1/2 cup lemon juice, freshly squeezed
13 -
Parsley (optional, for sprinkling)
# Instructions:
01 -
Pour chicken broth and throw in bay leaves. Boil everything, then add rice, salt, and pepper. Lower the heat to medium-low and let it sit for 20 minutes until rice gets soft. Toss in the cooked shredded chicken.
02 -
Mix eggs and lemon juice in a bowl until smooth. Slowly pour in a couple of ladles of steaming broth while whisking constantly to keep the eggs from cooking.
03 -
Warm up 1 tbsp of olive oil in a heavy pot over medium-high heat. Stir in the carrots, celery, and green onions for a bit, then toss in the garlic at the end.
04 -
Combine the egg-lemon sauce with the soup while gently stirring. Take the soup off the stovetop immediately. Add parsley over the top if you'd like.
# Notes:
01 -
Give your rice a rinse and soak it for around 15 minutes first.
02 -
Orzo works too! Swap 1 cup of rice for 1 cup of orzo (and it only takes 7 minutes to cook).
03 -
Be sure to mix hot broth into the eggs gradually so they don't scramble.
04 -
Pull the soup off the heat right after adding the egg mixture.