Greek Lemon & Rice Soup

Soups are one of my very favorite ways to pack a ton of nourishment into one delicious meal, and there are just so many ways to mix thing up in the flavor department!

Though I'd typically say I'm more of a "brothy" soup kind of gal, I've recently been craving heartier, creamy soups that just hit the spot. While my Healthy Chicken Pot Pie Soup is the perfect example of this, with the changing of the seasons, something a bit lighter and fresher was calling my name.

Thus this Greek Lemon and Rice Soup was born! Also called Avgolemono, this traditional Greek version of chicken soup just happens to be my very favorite. It's both light and hearty at the same time and only requires a handful of simple, nourishing ingredients.

The best part? You'll only need one pot to bring this meal to life (plus it makes great leftovers for the week).

Onion, celery, and garlic serve as the base while chicken thighs provide great protein, fat, and richness. You could absolutely use chicken breasts instead, but I just find thighs provide much more flavor.

To add some bulk to this soup, you'll add your rice right into the pot to cook in the chicken broth, infusing it with even more flavor. If you want to take it up a notch, I recommend using bone broth for additional protein and nutrients (and you'd never know the difference in taste).

Now for the secret to bringing this soup to life. You'll create an egg and lemon juice mixture, tempering it with the broth (as not to scramble them) to create a super creamy and tangy result. This is my favorite hack for making soups taste out-of-this-world delicious!

I love serving this with a sprinkle of fresh herbs for color alongside some crusty sourdough bread. It truly doesn't get any better than that!

Ingredients
2 tablespoons olive oil
salt & pepper to taste
1 onion, diced
3 celery stalks, chopped
3 cloves of garlic, minced
8 cups chicken broth (or bone broth)
1 bay leaf
2 large eggs
juice of 2 lemons (about 1/4 cup)
1 cup long grain rice
~1.5 lbs boneless, skinless chicken thighs (4 thighs)
chopped fresh parsley or dill for garnish

Directions
1. To a large Dutch oven or pot, add olive oil, onion, celery, salt and pepper over medium-high heat. Sauté for 3-4 minutes until slightly softened.
2. Add garlic, and cook for another couple of minutes.
3. Add chicken thighs, chicken broth, rice, and bay leaf. Stir to combine.
4. Bring to a boil, and then simmer for 25-30 minutes, until chicken is tender and cooked through.
5. Remove chicken thighs, place on a cutting board, and shred with two forks.
6. Return shredded chicken to the soup, and remove bay leaf.
7. Add eggs and lemon juice to a mixing bowl. While whisking, slowly add two ladles of the soup broth (it’s okay if some rice is included) to temper the eggs.
8. Pour lemon egg mixture to soup, and remove from heat. Stir to combine completely.
9. Serve with crusty bread and chopped fresh herbs to garnish. Enjoy!