Lemony Chicken & Rice Soup
The Greek lemon-chicken soup avgolemono is the inspiration for this 20-minute recipe. Eggs and lemon are tempered into the broth to add richness and creaminess. You can use microwaveable brown rice or use 1 cup leftover rice if you have it on hand.
Ingreadient
- 2 tablespoons extra-virgin olive oil
- 1 cup matchstick carrots
- 2 teaspoons garlic paste
- 6 cups unsalted chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 (8.8-ounce) package microwaveable brown rice
- 2 large eggs
- 5 tablespoons lemon juice
- 2 cups shredded cooked chicken breast
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh dill
- 3/4 teaspoon cracked black pepper
Direction
Sign-Up/Login to continue ReadingRecipe Categories
