Gluten-Free Greek Avgolemono (Lemon Chicken Rice Soup)

Ingredients

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• 1 1/2 lb bone-in chicken thighs or breasts
• 8 cups gluten-free chicken broth Shop
• 1/2 cup long-grain white rice Shop
• 1 small yellow onion, halved
• 1 carrot, halved
• 3 large eggs
• 1/2 cup fresh lemon juice (2 to 3 lemons)
• 1 tsp kosher salt, or to taste
• 1/4 tsp black pepper
• 2 tbsp fresh dill, chopped

Instructions

1. 1 Put the chicken, broth, onion, and carrot in a pot. Bring to a boil, then simmer gently, covered, for 25 minutes until the chicken is cooked through. Lift out the chicken and discard the onion and carrot.
2. 2 Add the rice to the simmering broth and cook 15 to 18 minutes until tender. Meanwhile, shred the chicken and discard the skin and bones.
3. 3 In a bowl, whisk the eggs until frothy, then whisk in the lemon juice. Slowly ladle in about 2 cups of the hot broth, one ladle at a time, whisking constantly so the eggs warm without scrambling.
4. 4 Turn the heat to low. Pour the egg mixture into the pot while stirring, then add the chicken. Heat gently, stirring, for 3 to 4 minutes until the soup turns creamy. Do not let it boil.
5. 5 Season with salt and pepper and serve with dill.

Nutrition (per serving)

Tips & Notes

• Reheat gently over low heat; boiling will curdle the egg.
• Rice keeps absorbing broth, so add more broth when reheating leftovers.
• Some Greek cooks swap the rice for orzo; keep it rice for a gluten-free pot.

Common questions