Name: Lemony Chicken, Egg & Rice Soup (Avgolemono) with Greek Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: ¾ cup basmati rice; 3 medium carrots; 3 sticks celery; 1.02 kg chicken breasts, boneless skinless; 2129 ml chicken or vegetable broth; 1 ½ (113 g) pkg crumbled feta cheese; 3 eggs; 1 ½ English cucumbers; 1 small bunch fresh dill; 1 ½ small pkgs grape tomatoes; 3 green bell peppers; ¾ cup Kalamata olives, pitted; 3 lemons; black pepper; extra virgin olive oil; garlic powder; onion powder; oregano, dried; red wine vinegar; salt

Lemony Chicken, Egg & Rice Soup (Avgolemono) with Greek SaladLemony Chicken, Egg & Rice Soup (Avgolemono) with Greek Salad — a 45-minute dinner recipe with 20 ingredients, serving 6.Ingredients

¾ cup basmati rice

3 medium carrots

3 sticks celery

1.02 kg chicken breasts, boneless skinless

2129 ml chicken or vegetable broth

1 ½ (113 g) pkg crumbled feta cheese

3 eggs

1 ½ English cucumbers

1 small bunch fresh dill

1 ½ small pkgs grape tomatoes

3 green bell peppers

¾ cup Kalamata olives, pitted

3 lemons

black pepper

extra virgin olive oil

garlic powder

onion powder

oregano, dried

red wine vinegar

salt

Instructions

Wash and dry the fresh produce.

Peel, trim, and small dice carrots; trim and small dice celery. Place both in a large pot.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Add chicken to the pot with the carrot and celery, layering the fillets over the veggies; sprinkle with spices.

Add broth, rice, and oil to the pot. Place the pot over high heat, cover, and bring to a boil; once boiling, reduce heat to low and simmer, stirring occasionally, until chicken is cooked through and rice is almost tender, 8-10 minutes.

Meanwhile, place oil, vinegar, and spices in a large bowl; whisk to combine the dressing.

Using a clean cutting board, trim, seed, halve, and thinly slice bell peppers. Peel, trim, and thinly slice cucumbers crosswise into rounds. Add both to the bowl with the dressing.

Halve tomatoes and olives; add both to the bowl along with the feta.

Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add half of the dill to the bowl and toss to combine the salad; set aside. (Reserve remaining dill for the soup.)

Juice lemons into another large bowl. Add the eggs and whisk to combine the thickening liquid; set aside.

When the chicken is done, remove fillets to a plate using tongs (cover the soup and continue to simmer over low heat). Shred the chicken using two forks; use one fork to hold the chicken and the other fork to pull and shred the meat. Set aside.

Using a ladle, carefully add 5-6 cups of hot broth (from the pot) to the bowl with the thickening liquid, whisking constantly.

Slowly pour the warm thickening liquid back into the pot, stirring to combine. Add shredded chicken and reserved dill; continue to cook, stirring occasionally, until slightly thickened, 3-4 minutes. Remove from heat.

Divide soup between bowls and serve with salad on the side. Enjoy!

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