Greek Lemon Rice Soup
Greek Lemon Rice Soup or Kotosoupa Avgolemono is a traditional greek soup with a base of chicken broth and rice, that is made creamy from egg yolks and then brightened with lemon juice and fresh herbs. It is naturally both dairy and gluten-free!
Servings: 4 servings
Calories: 367kcal
Ingredients
- 1 tbsp. olive oil
- 1 small onion diced
- 2 celery ribs diced
- 6 cups chicken stock
- ½ cup white rice uncooked
- 1 cup cooked chicken breast shredded or diced
- ½ cup fresh squeezed lemon juice about 2 lemons
- 3 egg yolks
- salt and pepper to taste
- 1 tbsp. fresh dill optional
Instructions
- In a 6-qt pot, add olive oil and place over medium heat. Add diced onion and celery and saute until translucent.
- Add chicken stock and bring it up to a simmer.
- Once simmering, add dry rice and shredded or diced chicken. Cook for 15 minutes, or until rice is cooked through and soup starts to thicken. Turn off heat.
- To a separate bowl, add egg yolks and lemon juice. Whisk to combine.
- Carefully and slowly add hot broth, stirring as you add it.
- Pour this mixture very slowly into the hot soup, stirring as you go.
- Season with salt and pepper to taste.
- Serve with a garnish of fresh dill.
Notes
Be careful to not allow soup to boil, or you may curdle your eggs.
Nutrition
Serving: 1g | Calories: 367kcal | Carbohydrates: 37g | Protein: 24g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 186mg | Sodium: 554mg | Potassium: 613mg | Fiber: 1g | Sugar: 8g | Vitamin A: 509IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 2mg