Greek Lemon Chicken Soup

Name: Greek Lemon Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: greek
Ingredients: 1 lb boneless skinless chicken thighs; 6 cups low-sodium chicken stock; 1/2 cup long-grain white rice; 3 large eggs; 2 (juice of) lemons; 1, finely diced yellow onion; 2 tbsp extra-virgin olive oil; small handful, chopped fresh dill

Avgolemono — a silky, lemon-bright Greek soup of chicken, rice, and an egg-and-lemon emulsion stirred in at the end.

gluten-free
nut-free
high-protein
dairy-free
contains-meat
contains-eggs

Ingredients

boneless skinless chicken thighs1 lb
low-sodium chicken stock6 cups
long-grain white rice1/2 cup
large eggs3
lemons2 (juice of)
yellow onion1, finely diced
extra-virgin olive oil2 tbsp
fresh dillsmall handful, chopped

Steps

Sweat the onion.
Sweat the onion in olive oil over medium heat until soft, about 5 minutes.
Simmer chicken in stock.
Pour in the stock and bring to a simmer. Slip in the chicken thighs and cook gently until tender, about 18 minutes.
Cook rice and shred chicken.
Lift out the chicken to a plate. Add the rice to the broth and simmer until tender, about 15 minutes. Meanwhile, shred the chicken.
Whisk eggs and lemon juice.
Whisk the eggs and lemon juice in a bowl. Slowly ladle in 1 cup of hot broth while whisking constantly to temper.
Add chicken and egg-lemon mixture.
Return the chicken to the pot. Off heat, stir in the egg-lemon mixture until the soup turns silky and pale yellow.
Season and serve.
Season with salt, scatter dill on top, and serve right away.

Nutrition

Nutrition, per serving. 280 calories. Protein 28.5 grams, 41 percent. Carbs 18.3 grams, 26 percent. Fat 10.2 grams, 33 percent. Fiber 0.9 grams, sugar 2.1 grams, saturated fat 1.8 grams, sodium 320 milligrams. Estimated from ingredients.