Chicken Lemon Rice Soup is a classic Greek, lemony soup made with fresh ingredients and simple foods like chicken, lemon, rice, and eggs.
Chicken Lemon Rice Soup, or better known as Avgolemono to soup lovers in Metro Detroit, is a creamy, tasty Greek-inspired soup. Now I’m not Greek, but I grew up going to a unique type of Greek restaurant found all over the Detroit area: the Coney Island. No matter which Coney I ate at, I religiously ordered this soup.
Since Coney’s do NOT deliver, I had to put on my resourceful Momma-hat and make this soup at home! Which is SO easy to do because I usually always have the ingredients on hand.
Not from Michigan? Learn more about the Coney Island experience here. I’d try to explain the chili dog, flaming cheese, and chicken lemon rice soup connection, but you’d look at me like I’m crazy! And just like there’s more than one way to eat a Reese’s, there’s more than one way to make this soup. I hope you like my version: simple, light, and oh so lemony!
- 4 cups of chicken broth
- ½ cup of rice, uncooked
- 2 lemons, juiced
- 2 eggs
- 2 cups of chicken breast, cooked and shredded
- Add broth to a large stock pot and bring to a boil. Reduce heat to low and add the rice. Simmer for about 20 minutes. Remove from heat.
- Mix the eggs and lemon juice in a separate bowl. Slowly add the mixture to the warm broth, one tablespoon at a time, whisking constantly so the egg does not cook.
- Add the cooked chicken and stir to warm through. Enjoy!
I almost forgot to mention that January is National Soup Month! How fitting! Anyhow, if you’re looking for more chicken soup recipes, my other go-to [beyond chicken noodle] is Slow Cooker Chicken Tortilla Soup. And no, this one is NOT found at Coney Island restaurants!