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Michelle

Easy Weeknight Avgolemono Soup

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 tsp olive oil
  • 2 stalks celery, sliced thin
  • 3 green onions, chopped
  • 2 garlic cloves, chopped
  • 6 cups chicken broth
  • 2 bay leaves
  • 2 cups cooked shredded chicken - rotisserie chicken works great!
  • 1 cup Minute White Rice
  • 2 large eggs
  • 1/2 cup fresh lemon juice- about 2 large lemons
  • Salt and freshly ground black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. In a large pot, heat the olive oil over medium high heat. Add the celery and onion and cook 2 - 3 minute, until softened.
  2. Add the garlic and cook an additional minute, until fragrant.
  3. Add the chicken broth and bay leaves and bring to a boil. Cook for 10 minutes.
  4. Add the cooked chicken and Minute Rice. Reduce heat to low, cover, and simmer for 5 - 7 minutes, or until the rice is tender.
  5. While the soup is simmering, in a medium bowl, whisk the eggs and gradually add the lemon juice to the eggs, whisking constantly.
  6. Very slowly, ladle about 1 cup of the hot broth from the pot into the egg mixture, whisking continuously. This is called tempering the eggs and prevents them from scrambling.
  7. Remove the pot from the heat. Gradually pour the tempered egg mixture back into the soup in the pot, whisking constantly until well combined and slightly thickened.
  8. Season with salt and pepper to taste.
  9. Serve immediately, garnished with fresh parsley if desired.