2, peeled and chopped
2 stalks, chopped
3 cloves, minced
Low-sodium chicken broth
Fresh thyme leaves
Ground black pepper
3 cups, shredded
for serving (optional)
Creamy & Lemony Avgolemono Soup
- 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!