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Greek Lemon-Rice Soup (Avgolemono)

  • SERVES: 6 to 8 people
  • PREP: 30 minutes
  • TOTAL TIME: 1 hour

This hearty, lemony soup is perfect for cold, rainy weather.

When does a food phase become a way of life? ’Cuz lately, I can’t get enough of all things Greek. (I think my former feta aversion had influenced my POV on the whole Greek cuisine situation, but I’ve come around in the most obsessed way.) I even convinced (okay, begged) one of my closest friends to acquire one of my favorite pasta dishes, pastitsio, while she was in Greece, and smuggle it to me, still fresh, into Mexico. Anyway, I digress. Avgolemono. Kind of the national soup of Greece. It’s a chicken soup that’s lemony, lush, perfect. You would be convinced that this velvety soup contained dairy because it’s so incredibly creamy, but it’s all thanks to eggs, which you just whisk into the broth to create a texture that never fails to amaze me. The rice’s starch adds even more creaminess. I was going to make adding the pulled chicken breast optional, but it was so delicious it became mandatory before we even finished writing this recipe down.

Reprinted from Cravings: All Together. Copyright © 2021 by Christine Diane Teigen. Photographs copyright © 2021 by Alex Lau. Published by Clarkson Potter, an imprint of Random House.

  • 2

    garlic cloves, finely minced

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper, plus more for garnish

  • 2

    skinless boneless chicken breasts (about 1 pound total)

  • ½

    cup low-sodium chicken broth (or taken from the 8 cups for the soup)

  • 2

    tablespoons olive oil

  • 1

    large onion, finely minced

  • 1

    celery stalk, finely minced

  • 3

    garlic cloves, minced

  • 8

    cups low-sodium chicken broth

  • 1

    teaspoon kosher salt

  • ½

    cup long-grain white rice

  • 5

    eggs

  • 3

    tablespoons olive oil

  • 5

    tablespoons fresh lemon juice

  • 1

    teaspoon chopped fresh oregano

  • Chopped fresh dill, for garnish

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