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plentiful pantry lemon chicken and rice soup mix enhanced recipe

Greek Lemon Chicken and Rice Soup

A cozy, bright avgolemono-style soup with shredded chicken, tender rice, and a silky egg-lemon broth. Comforting, protein-packed, and ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts (or thighs)
  • 8 cups chicken broth
  • 1 cup long-grain white rice (or orzo)
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 tbsp olive oil
  • 3 large eggs
  • 0.5 cup fresh lemon juice (about 2-3 lemons)
  • 2 tbsp fresh dill, chopped

Method
 

  1. Heat the olive oil in a large pot and cook the onion, carrots, and celery until softened, about 5 minutes.
  2. Add the broth and chicken, bring to a simmer, and cook until the chicken is done at 165°F (74°C). Remove, shred, and set aside.
  3. Add the rice to the simmering broth and cook until tender, about 15 minutes.
  4. Make the avgolemono: whisk the eggs and lemon juice in a bowl, then slowly ladle in a cup of the hot broth while whisking constantly to temper the eggs.
  5. Turn off the heat and stir the egg-lemon mixture back into the pot (do not boil, or it will curdle). Return the shredded chicken.
  6. Season with salt and pepper, stir in the dill, and serve warm.

Notes

Tempering the eggs slowly is the key to a silky, un-curdled broth — never let it boil after adding them. Use orzo instead of rice for a classic touch. The soup thickens as it sits; loosen with extra broth when reheating.