Easy Avgolemono Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 4 cups chicken broth
• 1/2 cup long grain white rice
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons freshly squeezed lemon juice
• 2 eggs, lightly beaten
• Salt and freshly ground black pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is softened, about 5 minutes.
3. Add the chicken and cook until lightly browned, about 5 minutes.
4. Add the chicken broth and bring to a boil.
5. Add the rice and stir well. Reduce the heat and simmer, covered, until the rice is cooked and the chicken is cooked through, about 15 minutes.
6. Stir in the parsley and lemon juice.
7. In a small bowl, whisk together the eggs and a few tablespoons of the hot soup. Slowly pour the egg mixture into the soup, stirring constantly.
8. Season with salt and pepper, to taste.
9. Serve hot.

Interesting Facts

• Avgolemono is a popular Greek soup, typically made with chicken, rice and eggs.
• The name Avgolemono comes from the Greek words for "egg" and "lemon".
• The soup is said to have originated in the Greek island of Crete.