Greek
Greek Avgolemono Soup with Chicken, Rice, and Dill
This version keeps the soup silky and bright by tempering whole eggs with lemony broth, then folding them back into a chicken-and-rice base right at the end. The result is rich without cream, fresh without being sharp, and comforting enough to feel like a cold-weather staple.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbOne PanComfort Food
At a Glance
- Time
- 60 mins
- Serves
- 4 to 6
- Cost
- Medium
- Cuisine
- Greek
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Warm the olive oil in a soup pot over medium heat. Cook the onion, carrot, and celery with a pinch of salt until softened but not browned, about 6 minutes. Add the chicken thighs and stock, bring to a gentle simmer, and cook until the chicken is just cooked through, about 18 minutes.
- Transfer the chicken to a cutting board and shred it into bite-size pieces. Return the soup to a simmer, add the rice, and cook until the grains are tender and the broth tastes round and chickeny, about 15 minutes.
- Whisk the eggs and lemon juice in a medium bowl until very smooth and lightly frothy. Slowly ladle in 1 to 1 1/2 cups of the hot broth while whisking constantly so the eggs temper and turn silky instead of scrambling.
- Lower the heat under the pot to very low. Stir the tempered egg-lemon mixture into the soup, then return the shredded chicken and dill to the pot. Warm gently for 2 to 3 minutes, stirring often, until the broth turns slightly creamy and glossy. Do not let it boil once the eggs are in.
- Taste and add more salt, pepper, or lemon if needed. Serve right away with extra dill over the top.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free when made with rice; if you prefer orzo, use a gluten-free orzo or other small GF pasta.