Craving a light and fresh Mediterranean meal?! Avgolemono (pronounced av-gow-luh-maa-now) Soup is the one for you. It’s rich with tender veggies, juicy chicken, and filling rice. It’ll make you feel good and have you dreaming of the perfectly turquoise waves of the Mediterranean Sea crashing up against the beautiful shores. Take a trip in your mind and let your tastebuds experience it in real time! Avgolemono Soup will take you there!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- kosher salt, to taste
- ground black pepper, to taste
- 1/2 cup white rice
- 3 cups chicken, cooked and shredded
- 3 large egg yolks
- juice of 2 medium lemons
- dill, freshly chopped, to taste, for serving
- lemon wedges, to taste, for serving
Directions
Step 1 –In a large pot over medium heat, heat the oil.
Step 2 –Add the onion, the carrots, and the celery to the oil and cook until soft, about 5 minutes.
Step 3 –Add the garlic to the veggie mixture and cook, until fragrant, about 1 minute.
Step 4 –Add the broth, the thyme, the oregano, the salt, and the pepper to the veggie mixture and bring to a boil.
Step 5 –Add the rice to the soup mixture and reduce the heat to a simmer.
Step 6 –Simmer until the rice is cooked through, about 20 minutes.
Step 7 –Add the chicken to the pot and bring it back to a simmer.
Step 8 –In a medium bowl, whisk together the egg yolks and the lemon juice.
Step 9 –Slowly add 1/4 cup of the hot broth to the egg mixture while whisking to temper it.
Step 10 –Slowly whisk the egg mixture back into the pot.
Step 11 –Let the mixture simmer until thickened, about 5 minutes.
Step 12 –Serve the soup with the dill and the lemon wedges.