Greek Chicken Soup with Lemon and Egg (Avgolemono Soup)
Multigrain Rolls with Basil Butter
Ingredients
- 1 (8-oz) pkg chopped onions (about 1½ cups)
- 2 Tbsp olive oil
- 6 cups low-sodium chicken broth
- 1 tsp salt
- 1 tsp pepper
- 2 (8.8-oz) pouches microwavable brown rice
- 3 egg yolks
- ½ cup fresh lemon juice
- 2 cups shredded rotisserie chicken
- ⅓ cup chopped fresh dill
Instructions
- Cook onions in hot oil in a large Dutch oven over medium-high heat 3 to 4 minutes or until tender. Add broth, salt, and pepper; cover and bring to a simmer.
- Meanwhile, cook rice according to package directions.
- Transfer 1½ cups hot broth to a blender (with center of lid removed so heat can escape); add egg yolks and lemon juice. Puree until smooth.
- Pour pureed mixture and chicken into pot; simmer, uncovered, 10 minutes. Stir in rice and dill.
Side Dish Ingredients
- 6 (1.8-oz) frozen multigrain dinner rolls (such as Pepperidge Farm)
- 2 Tbsp butter, softened
- 2 tsp refrigerated basil paste
- 1 tsp minced garlic
Side Dish Instructions
- Heat rolls according to package directions.
- Stir together butter, basil paste, and garlic; spread over rolls.
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