Lemon Chicken Rice Broth
A silky Greek-style avgolemono broth with rice, lemon and egg. Gentle and comforting.
A silky Greek-style avgolemono broth with rice, lemon and egg. Gentle and comforting. This one takes 25 min start to finish and serves 4. It earned a spot in our wellness drinks deck because the steps are simple and the ingredients are easy to find.
Why you'll love it
- Ready in 25 min
- Everyday ingredients, most of them already in your pantry
- Tagged: broth, gluten-free, dairy-free, comfort
A note on wellness drinks: these recipes are for comfort and hydration, not medical treatment. If you're very unwell, symptoms last more than a few days, or you're pregnant, nursing or on medication, check with a doctor or pharmacist first.
Gear for this recipe
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- Enameled Dutch oven, 5 to 6 qtFor soups, stews, sauces and braises.Check price →
Lemon Chicken Rice Broth
Ingredients
- 6 cups chicken broth
- 1/3 cup long-grain white rice
- 1 cup shredded cooked chicken
- 2 large eggs
- 1 lemon, juiced
- 1/2 tsp salt
- 1 tbsp chopped dill
Instructions
- Bring the broth to a boil, add the rice and simmer 15 minutes until tender. Add the chicken.
- Whisk the eggs and lemon juice in a bowl. Slowly whisk in 2 ladles of hot broth to warm the eggs.
- Lower the heat and stir the egg mixture back into the pot. Stir 2 minutes until silky. Don't let it boil.
- Season with salt and top with dill.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
