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.

Ingredients

  • 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

Directions

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