- 2 tbsp olive oil
- 1 ½ cups yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 3 tbsp chicken stock paste
- 8 cups water
- 2 chicken breasts
- salt and pepper
- ½ cup uncooked jasmine rice or other rice of your choice (i.e. basmati or short grain)
- 2 tbsp – ¼ cup fresh chopped dill
- For the avgolemono
- 3 eggs, separate egg yolks and whites
- juice of 3 lemons
- 1 cup soup broth
- Garnish
- fresh dill
- salt and pepper
- olive oil
- If you love this soup but are looking for a vegan version, try our Creamy Vegan Greek Lemon Rice Soup (Avgolemono). Don’t have chicken stock paste? You can use chicken broth instead of water but be sure to adjust seasoning with more salt and pepper if needed.
