
INGREDIENTS
Servings: 4
Olive oil
2 tbsp
Onion
1, chopped
Carrots
2, peeled and chopped
Celery
2 stalks, chopped
Garlic
3 cloves, minced
Low-sodium chicken broth
8 cups
Dried oregano
1 tsp
Fresh thyme leaves
1 tsp
Salt
to taste
Ground black pepper
to taste
White rice
1/2 cup
Cooked chicken
3 cups, shredded
Egg yolks
3
Lemon juice
2 lemons
Lemon wedges
for serving (optional)
Creamy & Lemony Avgolemono Soup
Prep:
10 m
Cook:
35 m
Ready in:
45
m
DIRECTIONS
- Heat olive oil in a pot over medium. Cook onion, carrots, and celery for 5 minutes, or until soft. Add garlic. Cook for 1 minute, or until fragrant.
- Next, add broth, oregano, and thyme. Season with salt and ground black pepper. Bring to a boil. Add rice. Reduce to a simmer. Keep cooking for 20 minutes, or until cooked through. Add shredded chicken. Bring to a simmer.
- Then, whisk egg yolks and juice in a bowl. Whisking, carefully add hot broth (1/4 cup). Next, whisk the mixture back into the pot. Allow the soup to simmer for 5 minutes, or until thickened. Serve with lemon wedges if desired. Enjoy your Chicken Avgolemono Soup!
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