Lemon-Herb Chicken Thigh and Rice Soup

Jay Newcombe

Imagine finding a soup so delightful, it feels like a cozy embrace. That's my experience with Avgolemono, a Greek lemon chicken soup. However, the thought of making it myself seemed daunting. Everything changed when I stumbled upon a simpler recipe that echoed the soul of Avgolemono. It inspired me to craft my own version, easy enough to whip up yet still packed with all the comforting flavors. Perfect for those chilly days or when life's hustle calls for a comforting bowl of soup.

Simplifying the Process

In my kitchen adventure, I chose boneless, skinless chicken thighs for convenience, combined with rice and a generous mix of fresh herbs like dill, parsley, and mint to keep the soup vibrant and flavorful. A dash of smoked paprika introduced a subtle smokiness that set my soup apart from the traditional recipe.

The Twist

This version takes a detour from the classic Avgolemono by focusing on ease and efficiency. I opted for store-bought chicken broth to save time and added lemon zest for an extra lemony kick. Fresh herbs not only enhance the taste but also add a pop of color, making each bowl visually appealing. Despite these adjustments, the essence of the soup — its creamy texture and the harmonious blend of lemon with chicken — remains untouched.

A Bowl of Comfort

What began as admiration for a traditional dish evolved into my very own Lemon-Herb Chicken Thigh and Rice Soup, a testament to the comforting power of food. On cool evenings or during a busy day, this soup has become my sanctuary, proving that simplicity doesn't mean compromising on taste.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course, Soup

Cuisine Greek

Servings

Calories 261 kcal

Ingredients

1.5 lbs chicken thighs boneless, skinless, cut into small pieces
6 cups chicken broth low-sodium preferred
1 cup white rice
2 eggs
Juice from 2-3 lemons adjust to taste; I find 2 lemons to be perfect for a balanced tartness
Zest from 1 large lemon
1 medium onion chopped
3 cloves garlic minced
1 carrot chopped
1 celery stalk chopped
1 bay leaf
¾ cup fresh herbs dill, parsley, mint, chopped
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
1 cup spinach leaves optional

Instructions

Prepare the Ingredients:

Chop the onion, garlic, carrot, celery, and herbs. Cut the chicken into small pieces. Zest and juice the lemons.

Sauté the Chicken:

Heat olive oil in a large pot over medium heat. Season the chicken pieces with salt, pepper, and smoked paprika. Add to the pot and sauté until they are just cooked through, about 5-7 minutes. Remove the chicken and set aside.

Cook the Vegetables:

In the same pot, add a bit more olive oil if needed. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.

Prepare the Lemon-Egg Mixture:

In a bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice. To avoid curdling, temper the egg-lemon mixture by slowly whisking in a cup of the hot broth from the pot.

Combine:

Remove the bay leaf from the pot. Slowly stir the tempered egg-lemon mixture into the soup. If using, add the spinach now and cook until wilted, about 2-3 minutes. The soup will slightly thicken upon adding the egg mixture.

Final Adjustments:

Stir in the fresh herbs and adjust the seasoning with additional salt and pepper if needed. If the soup is too tart, adjust by adding a bit more broth or water.

Serve:

Serve the soup hot, garnished with a drizzle of olive oil and more fresh herbs if desired.

Notes

The amount of lemon juice can greatly influence the soup's flavor profile. While I enjoy a pronounced lemony zest in my dishes, using juice from 3 lemons proved a tad too tart for my preference. Adjusting down to 2 lemons strikes the perfect balance for me, offering a refreshing tang without overwhelming the other flavors. Feel free to start with the juice of 2 lemons and adjust according to your taste, ensuring the soup meets your ideal level of lemony brightness.

Creating this soup was a journey of simplifying a classic to fit a modern, busy lifestyle without losing the essence of what makes Avgolemono so beloved. Whether it's a breezy evening or just a day that calls for a bit of comfort, this soup is my quick fix to a hearty, satisfying meal. It's amazing how a few tweaks can transform a traditional recipe into a new favorite that's effortlessly enjoyable.

Nutrition

Calories: 261kcal

Keyword Boneless Chicken Thigh Soup, Chicken Thigh and Rice Soup, Comforting Chicken Soup, Easy Avgolemono Soup Recipe, Greek Lemon Chicken Soup, Lemon-Herb Chicken Soup, Quick Chicken Rice Soup

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