Avgolemono Soup

Recipe taken from Southern Living April 2024 issue. Recipe by Lisa van der Reijden; food Styling by Chelsea Zimmer; prop styling by Christine Keely .

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a Dutch oven or heavy-bottomed pot over medium heat; add onion, carrots, celery, and 1/4 teaspoon of salt; cover and cook, stirring occasionally until softened, 8-10 minutes.

Step 2

Stir in chicken broth and rice. Bring mixture to a boil over medium-high heat. Reduce heat to medium; simmer, uncovered and undisturbed until rice is almost tender; about 10 minutes.

Step 3

Whisk together eggs and lemon juice in a bowl until frothy. Gradually stir 1 cup of hot broth from Dutch oven into egg mixture. Whisking vigorously, gradually add 1 cup additional hot broth to egg mixture, taking care not to add it too quickly but I avoid scrambling the eggs

Step 4

Whisk egg mixture into Dutch oven; stir in chicken and remaining 1/4 teaspoon salt. Remove from heat, stir until warmed through, about 2 minutes.

Step 5

Ladle soup into bowls. Top evenly with fresh dill and black pepper, and serve with lemon wedges, if desired.

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