• prep: 20 min
• cook: 30 min
• total: 50 min

servings:

Avgolemono Soup is a uniquely cozy, lemony, chicken soup loaded with refreshing, comforting, nutritious, feel-good ingredients. It's made with juicy shredded chicken (or shortcut rotisserie), tender jasmine rice, carrots and celery, aromatic onions and garlic in a vibrant lemony broth infused with fresh dill and parsley. What sets Greek Lemon Chicken Soup apart, is it’s prepared Greek-style with avgolemono sauce (lemon-egg sauce) so the broth is extra silky, luxurious, vibrant and satisfying!  Serve your Avgolemono Soup with dinner rolls and a Greek salad for a complete feast!

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken thighs, patted dry ((OR see notes for breasts or rotisserie chicken))
• salt and pepper
• 2 tablespoons unsalted butter
• 1 yellow onion, (diced)
• 3 stalks celery, (chopped (about 1 cup))
• 2-3 medium carrots, (peeled and chopped (about 1 cup))
• 6 cloves garlic, (minced)
• pinch-1/4 teaspoon red pepper flakes ((optional))
• 1 tablespoon lemon zest
• 2 teaspoons granulated chicken bouillon, cubes or bouillon better than bouillon ((see notes))
• 1 teaspoon dried oregano
• 1/2 tsp EACH dried basil, dried thyme, salt
• 1 bay leaf
• 8 cups low-sodium chicken broth
• 1 cup uncooked long-grain jasmine rice ((see notes for brown))
• 1/4 cup freshly squeezed lemon juice
• 2 large eggs
• 2 egg yolks
• 2 tablespoons chopped parsley ((or 1 teaspoon dried))
• 2 tablespoons chopped fresh dill ((or 1 teaspoon dried))

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