Appetizers, Dairy Free, Gluten Free, Side Dishes

Lemon Chicken Rice Soup (Avgolemono)

This past week I was sick battling the flu and sinusitis. You can imagine that I had no appetite but knew I had to eat something to stay hydrated. Guess what I made? This soup! They always say to have chicken soup when you are sick. The lemon and rice make it heartier and perfect for a remedy for that cold. I used lime because it is all I had and no way was I going out sick in that cold for some lemon!

Servings: 8-10 cups

Total time: approx. 40 min

Ingredients

3/4 cup rice of choice

2 lemon’s freshly juiced

2 eggs beaten

2 chicken breasts shredded

3 carrots diced

1 onion diced

3 garlic cloves minced

3 bay leaves

1 packet sazon

7 cups chicken broth

1 diced red bell pepper

1/4 cup dill

Salt & pepper to taste

2 tbsp olive oil

Instructions

In a large pot, add the olive oil and saute the garlic, carrots, and onions in that oil until fragrant. This should take about 5-7 minutes. *If you want, you can also add diced potatoes and celery to this soup at this time.

Add the bay leaves, rice, Sazon, salt & pepper then top with the chicken broth.

Simmer for 15 minutes. Add shredded chicken and bell peppers. Continue simmering for another 10 minutes.

In the meantime, add the juiced lemon to the beaten egg mixture. Then very slowly, ladle 1 cup of the soup broth into the egg mixture to temper it. Make sure to pour slowly in one hand and whisk constantly in the other hand.

Pour that egg mixture into the soup to add creaminess. Mix together gently and let this simmer for another few minutes. You can also add the dill at this point.

Enjoy warm 🙂

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