Greek Lemon Soup with Chicken & Spinach

Avgolemono is a quick chicken soup that adds beaten eggs to thicken the broth. The flavor is pure comfort food brightened with a burst of fresh lemon.

What You Get

Onion 

Eggs 

Lemons 

Dill 

Chicken broth 

Cooked rice 

Shredded chicken 

Baby spinach 

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

Active Time: 25 minutes  

Total Time: 25 minutes  

Step 1

Chop half of the onion, reserving the rest for another use. In a bowl, beat 2 eggs with a fork. In a separate bowl, juice 2 lemons. Pick the dill fronds and toss the stems. 

Step 2

In a large pot over medium-high heat, warm 1 tablespoon olive oil. Add the onion and a pinch of salt and sauté until soft, about 7 minutes. Add the chicken broth and 1 cup of the rice, and stir to break up any clumps of rice. Add the chicken and simmer to warm through, 3 minutes. Stir and scrape the bottom of the pot occasionally, to make sure the rice doesn’t stick. Turn down the heat to low.

Step 3

Slowly stream about 1 cup of the hot broth into the beaten eggs and whisk until smooth. Whisk the mixture back into the soup, and stir until thickened, but do not let boil, 1 minute. Remove from the heat, add the lemon juice and about 4 cups of the spinach, and stir until wilted, 1 minute. Season with salt and pepper to taste. 

Step 4

Ladle the soup into bowls. Scatter with the dill, grind with pepper, and serve warm.

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