Avgolemono with Chicken and Rice

Name: Avgolemono with Chicken and Rice
Ingredients: 8 cups chicken broth; ½ onion, cut into chunks; 3 garlic cloves, chopped; 1 teaspoon fresh thyme leaves; 1 teaspoon salt; 1½ pounds skinless chicken thighs or breasts; 1½ pounds skinless chicken thighs or breasts; ¾ cup long-grain rice; 5 large eggs; ⅓ cup lemon juice; Fresh parsley or dill, chopped; Fresh parsley or dill, chopped

Preparation info

Makes
6
servings (about 11 cups )

Difficulty
Easy

Appears in

Eggs

By Julia Rutland

Published 2021

About

This light soup is all about comfort—perfect for a cozy meal or whenever someone is feeling a bit under the weather. Bone-in chicken adds more flavor, but it’s fine to use boneless if that’s what’s available. Per weight, boneless chicken results in more meat, and there’s plenty of broth to handle the extra.

Ingredients

8 cups chicken broth
½ onion, cut into chunks
3 garlic cloves, chopped

Soup
Gluten-free

Method

Combine broth, onion, garlic, thyme, and salt in a soup pot over medium heat. Bring to a boil; reduce heat to simmer. Add chicken. Cook for 20 minutes or until chicken is cooked through. Skim away any foam that appears on top.

Strain out chicken and vegetables, returning broth to soup pot. When chicken is cool enough to handle, shred meat and set aside.

Heat strained broth over