Incredibly tasty and flavorful, this Greek Lemon and Chicken Soup (Avgolemono Soup) is perfect for cozying up with during the cold winter days!
Olive Oil | Onion | Garlic Chicken Broth | Water Rice | Leek | Celery Rotisserie Chicken | Eggs Lemon Juice | Lemon Zest Dill | Parsley | Salt | Pepper
Heat the olive oil and cook the celery, onions, garlic, and leek for 3-5 minutes. Add in the chicken broth, water, and rice and bring to a boil. Reduce to a simmer until rice is cooked al-dente.
Crack eggs in a separate bowl. Slowly add some of the broth to the eggs, while whisking. After the eggs are mixed with the broth, whisk the egg mixture into the soup.
Add in the rotisserie chicken, dill, lemon juice, and zest, stirring well. Cook the soup until done and season with salt and pepper. Garnish with parsley and serve warm.