Creamy & Lemony Avgolemono Soup|Print

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

Lemon juice

2 lemons

Lemon wedges

for serving (optional)

Creamy & Lemony Avgolemono Soup

Prep:

10 m

Cook:

35 m

Ready in:

45 m

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!