Lemon Chicken Soup with Crispy Bread
A bright, silky Greek avgolemono with tender chicken, rice, and a lemon-egg finish that makes it taste fancy but cooks in under 25 minutes. Serve with garlicky sesame bread for dipping.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 34g
Ingredients
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- ½ cup white rice
- ⅓ cup fresh lemon juice
- 3 whole eggs
- 8 slices sesame or garlic bread
- 2 tbsp fresh dill or parsley (chopped)
Instructions
- 1
Bring broth to a boil in a large pot over medium-high heat.
- 2
Add chicken breasts and rice. Reduce to medium and simmer until chicken is cooked through, ~12 minutes.
- 3
Remove chicken to a cutting board and shred it into bite-sized pieces.
- 4
Whisk eggs and lemon juice together in a bowl until pale and smooth.
- 5
Remove pot from heat. Slowly drizzle egg mixture into hot (not boiling) broth while whisking constantly. Return shredded chicken to pot.
- 6
Toast bread slices until golden. Stir dill into soup, taste, and season with salt and pepper. Serve hot with bread and lemon wedges.
Tools you’ll need
- large pot (6-quart minimum)
- cutting board
- sharp knife
- medium bowl
- whisk
- toaster or oven
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