This Greek Avgolemono soup is always a winner! Shredded chicken, rice, and a few simple vegetables are stirred into a silky smooth lemon-and-egg broth for a cozy balanced meal.
The ingredients are fairly simple, although, I will say I created a small shortcut. Instead of cooking a whole chicken from scratch to create the shredded chicken and broth, I'm using a rotisserie chicken and boxed chicken broth. I'm also using pre-cooked white rice. Hello meal prep!
Is this an authentic avgolemono soup? Technically, no, but it follows the same concept, with very similar results and flavor. You know me - I'm all for simplifying things as much as I can for a seamless (and easy!) cooking experience. Plus my version gets this healthy Mediterranean soup recipe on the table fast for an easy weeknight dinner meal!
► TIMESTAMPS: 00:00 Intro 00:34 Meal prep some chicken and rice to make this recipe fast and easy 01:28 Dice the celery and onion 02:12 Juice fresh lemons 02:21 Saute the veggies in a pot on the stove, then add the chicken broth 02:54 Make the avgolemono lemon and egg mixture in a blender 03:41 Pour the lemon and egg mixture back into the soup, and add the chicken and rice 04:34 Serve up the avgolemono soup and garnish with fresh dill 05:02 Taste test
