Greek Lemon Chicken Rice Soup (Avgolemono)

Step 1

Cut your chicken in half so you have two thin cutlets. This will ensure they cook evenly. Season with listed seasonings to your liking. Cook in a non stick pan on med/high heat for 3-4 minutes on each side, or until golden on each side. Remove form pan and cover for 10 minutes. After resting shred chicken by pulling apart with two forks.

Step 2

Meanwhile add your chicken broth, garlic, and rice to a pot. Bring to a boil on high heat, and then simmer on low until rice is cooked through. (time will depend on your rice) Season the broth to your liking here.

Step 3

Once rice is cooked, add in the shredded chicken. In a separate bowl mix the eggs and lemon juice together. Add the egg mixture into the soup very slowly, constantly stirring in small amounts at a time. This is done to prevent any of the egg boiling into the soup.

Step 4

Taste test your soup and add in any other desired seasonings at this point. The soup should be creamy and thick. Top with dill and lemon zest and enjoy! :)