Greek Lemon Chicken Soup (Avgolemono)

Ingredients

• 8 cups Chicken broth
• 1.5 lb Chicken breasts, boneless, skinless
• 0.5 cup Arborio rice
• 1 Carrot, diced
• 1 stalk Celery, diced
• 0.5 Onion, diced
• 0.5 cup Lemon juice
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 0.25 cup Fresh dill, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1In a large pot, bring chicken broth to a boil. Add chicken breasts, carrot, celery, and onion.
2. 2Reduce heat and simmer for 20 minutes, or until chicken is cooked through. Remove chicken from pot and shred with two forks. Return shredded chicken to the pot.
3. 3Add rice to the pot and simmer for 15-20 minutes, or until rice is cooked and tender.
4. 4In a small bowl, whisk together cornstarch and water to form a slurry.
5. 5Slowly whisk the cornstarch slurry into the soup, stirring constantly, to thicken. Simmer for 1-2 minutes.
6. 6Remove from heat and stir in lemon juice and dill.
7. 7Season with salt and pepper to taste. Serve hot.

Substitutions

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