This delicious chicken Avgolemono Soup is the perfect comfort food. It's creamy, lemony, and hearty.
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GET THE RECIPE
Season chicken breasts and then too a large stock pot add the chicken breasts and sear, 2 minutes per side, then remove to a bowl or plate.
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Turn the heat to medium and add the chopped onion. Cook 3-4 minutes until softened. Add the minced garlic and cook 1-2 minutes until fragrant.
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Stir in the chicken stock paste and bay leaf. Then, add the water and stir to combine. Bring to a boil, once simmering add the chicken breasts (along with any juices) and the rice.
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Stir and then keep at a simmer at medium-low heat with the lid mostly on the pot and cook for 15-20 minutes or until the chicken breasts and rice are cooked.
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Once the chicken breasts and rice are cooked, turn the heat off and remove the chicken breasts to a cutting board. Leave the lid on the pot to keep the soup warm.
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Use two forks to shred the chicken. Stir the shredded chicken back into the soup along with the fresh dill.
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Remove the soup pot from the heat completely. Scoop out 1 cup of stock into a measuring cup and set aside
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Make the avgolemono according to recipe. Add the egg mixture into the pot of soup, constantly stirring until combined. Taste and adjust seasoning with salt and pepper, a big pinch of each if desired!
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