15-Min Lemon Chicken Soup
Silky avgolemono with rotisserie chicken, rice, and a bright lemon-egg finish. Ready in under 15 minutes — pure comfort in a bowl.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
comfortcozygreekchickeneggscreamysilkytender
Ingredients
- 2 cups rotisserie chicken, shredded
- 6 cups chicken broth
- ½ cup long-grain white rice
- 2 whole (juiced) lemon
- 3 whole eggs
- 2 tbsp (fresh, chopped) dill
Instructions
- 1
Bring broth to a boil in a 4-quart pot over medium-high heat, about 3 minutes.
- 2
Stir in rice and shredded chicken. Simmer uncovered until rice is tender, about 10 minutes.
- 3
Whisk eggs in a small bowl until pale and frothy, about 30 seconds.
- 4
Squeeze lemon juice into the whisked eggs and stir to combine.
- 5
Remove pot from heat. Slowly drizzle the lemon-egg mixture into the soup while stirring constantly to avoid lumps.
- 6
Stir in fresh dill. Taste and season with salt and pepper. Serve hot.
Tools you’ll need
- 4-quart pot
- small mixing bowl
- whisk
- wooden spoon
- measuring cups and spoons
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