Green Goddess Chicken and Rice Soup

Blending fresh alliums (leeks, ramps, scallions) and herbs into an iconic lemony chicken and rice soup, a.k.a. Avgolemono, turns the already velvety soup into a Green Goddess wonder full of bright flavor, tang, and body.

Prep Time20

Cook Time20

Cooking Rice15

Course: Soup

Cuisine: Mediterranean

Keyword: avgolemono soup, green avgolemno soup, green goddess chicken and rice soup

Servings:

Calories: 267kcal

Author: Kathy Marshall

Equipment

2 3 qt soup pot one to cook rice, one for soup
1 blender

Ingredients

Main Soup Ingredients

2 cups chopped chicken breast cooked or raw- see notes
4 cups chicken broth I use low sodium
1 leek, sliced I use most of the green part as well.
6 ramps (wild garlic) sub bunch of scallions (4-6)
1/2 cup chopped fresh flat leaf parsley sub curly-leaf parsley
1/2 cup chopped fresh dill see notes
1.5 cups cooked jasmine rice sub any rice cooked
salt and pepper to taste

Blended Broth Ingredients

2 egg yolks use egg whites for something else
1/2 cup cooked jasmine rice
1 cup broth with cooked greens/herbs
1/4 cup fresh lemon juice about 1 full medium lemon

Instructions

Cook rice

Cook 1 cup jasmine rice with 1.5 cups water for 15 min, until done. Work on rest of soup while this cooks.

Start making soup

Coarsely slice alliums (ramps or scallions and leek) and fresh herbs.
Add above to soup pot with 4 cups broth and bring to boil for 5 min to allow greens/herbs to infuse and wilt. Turn heat off once done.

Make the blended portion of the broth

Add 1 cup of the broth with greens/herbs to blender with 2 egg yolks, 1/2 cup cooked rice, and 1/4 cup lemon juice. Blend for 10-20 seconds until pureed.

Finish making soup

Add blended ingredients back to rest of broth/greens/herbs and stir to combine. Add chopped chicken and 1.5 cups of rice. Heat and cook at a low simmer (no need to boil hard) for about 5 min. See notes about cooked vs. raw chicken.
Serve with extra lemon juice to taste, garnish with lemon zest and fresh herbs.

Notes

Chicken breast: use pre-cooked rotisserie chicken or chopped raw chicken breast (2). I have also bought stir fry raw chicken (cut into small strips) for another quick and easy preparation.

Fresh herbs- parsley and dill taste the best to me, allowing the alliums and lemon to coalesce, but feel free to try other fresh herbs you like such as basil, cilantro, tarragon, and thyme.

Nutrition