Lemon Chicken Soup with Crispy Bread
A bright, silky Greek avgolemono with tender chicken, rice, and a lemon-egg finish that makes it taste fancy but cooks in under 25 minutes. Serve with garlicky sesame bread for dipping.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 34g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Bring broth to a boil in a large pot over medium-high heat.
Step 2
Add chicken breasts and rice. Reduce to medium and simmer until chicken is cooked through, ~12 minutes.
Step 3
Remove chicken to a cutting board and shred it into bite-sized pieces.
Step 4
Whisk eggs and lemon juice together in a bowl until pale and smooth.
Step 5
Remove pot from heat. Slowly drizzle egg mixture into hot (not boiling) broth while whisking constantly. Return shredded chicken to pot.
Step 6
Toast bread slices until golden. Stir dill into soup, taste, and season with salt and pepper. Serve hot with bread and lemon wedges.
Tools you’ll need
- large pot (6-quart minimum)
- cutting board
- sharp knife
- medium bowl
- whisk
- toaster or oven
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
