Name: Avgolemono Chicken Rice Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup white basmati rice; 2 cup chicken bone broth; 1 large egg; 2 tbsp fresh lemon juice; 0.5 cup diced yellow onion; 0.5 cup diced celery; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh dill

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Avgolemono Chicken Rice Soup

Poached chicken and tender rice simmered in a silky, lemon-infused broth that provides a bright and velvety finish to every spoonful.

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NUTRITION

Protein

49.8g

Fat

13.4g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup white basmati rice

2 cup chicken bone broth

1 large egg

2 tbsp fresh lemon juice

0.5 cup diced yellow onion

0.5 cup diced celery

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh dill

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PREPARATION

1
Heat the olive oil in a medium pot over medium heat and sauté the diced onion and celery for 5 minutes until softened.
2
Pour in the chicken bone broth and bring the liquid to a gentle boil.
3
Add the chicken breast and white basmati rice to the pot, then reduce heat to low, cover, and simmer for 15 to 20 minutes.
4
Once the chicken is cooked through, remove it from the pot and shred it into bite-sized pieces using two forks.
5
Return the shredded chicken to the pot and ensure the rice is fully tender.
6
In a separate small bowl, whisk the egg and fresh lemon juice together until the mixture is light and frothy.
7
Slowly whisk one cup of the hot broth into the egg mixture to temper it, preventing the eggs from curdling.
8
Pour the tempered egg mixture back into the main pot while stirring constantly over low heat until the soup thickens slightly.
9
Season with sea salt, black pepper, and fresh dill before serving immediately.