Greek Lemon Rice Soup, or Avgolemono, is the best dinner for chilly winter nights! It’s creamy, comforting, lemony, and perfect with a big hunk of crusty bread!
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Main Course, Soup
2 Tbsp olive oil
1 small yellow onion, (diced)
2 stalks celery, (diced)
1 large carrot, (peeled and sliced into half-moons)
3 cloves garlic, (minced)
3/4 cup dry arborio rice*
4 cups chicken or vegetable stock
1/4 cup lemon juice, (freshly squeezed from about 2 large lemons)
3 large eggs
2 boneless skinless chicken breasts, (cooked and shredded)
2 cups fresh spinach
Kosher salt, fresh black pepper, and fresh chives
Heat olive oil in a large soup pot over medium-high heat. Add onion, celery, and carrot, and season with salt and pepper. Sauté, stirring frequently, for about 7 minutes, or until veggies are soft and carrots can be pierced with a fork.
Add garlic and rice, and cook for an additional 30 seconds or until garlic is fragrant. Add chicken or vegetable stock and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, or until rice is cooked.
While the soup is simmering, beat the eggs and lemon juice together in a medium bowl. Once the rice is cooked, whisk a ladle of the soup into the egg mixture. (This will help temper the eggs so you don’t end up with bits of scrambled egg in your soup, because that isn’t what we’re going for.) Once combined, stir the tempered egg mixture into the soup.
Add the shredded chicken and spinach, and cook until the spinach is wilted and the soup is thickened. Taste and adjust seasoning if needed, then serve with more fresh black pepper and fresh chives.