Servings
Serves 8
This Greek chicken and rice soup gets its signature silky texture and bright, tangy flavor from avgolemono—a lemon-egg sauce that's gently whisked into the hot broth. We've given this comforting bowl a South Carolina twist by using heirloom rice grits in place of the traditional orzo or short-grain rice. As they simmer, the rice breaks down slightly, thickening the broth into something almost porridge-like— the perfect canvas for lemony, tender shredded chicken. It's a warming, wholesome meal that bridges Greek tradition with Lowcountry grain heritage.
Ingredients
- 8 cups low-sodium chicken broth
1 ½ pounds boneless skinless chicken breasts
- 3 fresh bay leaves (or 2 dried)
- 2 teaspoons coarse kosher salt, more to taste
- 1 cup diced leeks, washed
-
¾ cup WHF’s Charleston Gold Rice Grits
2 eggs, yolks and whites separated
¼ cup freshly squeezed lemon juice
- Black pepper, to finish
- Lemon zest, to garnish
- Fresh dill, to garnish
Directions
In large Dutch oven or soup pot, bring broth to a boil. Add chicken, bay leaves, and 2 teaspoons salt. Reduce heat to low and simmer, uncovered, until chicken is tender, about 15-20 minutes.
Using tongs, remove chicken to a plate to cool.
Add leeks and ¾ cups rice grits to the broth and return to a boil. Reduce heat to low and simmer gently, stirring occasionally, until rice is tender and mixture is thick— like a loose porridge— about 30 minutes.
When cool enough to handle, shred the chicken into bite-sized pieces.
Separate egg whites into a mixing bowl, reserving yolks separately. Whisk whites until very thick and frothy, just before they start to hold soft peaks. Stir in the reserved yolks and lemon juice.
Ladle a small amount of hot soup into the bowl with egg whites and stir to combine, then pour the tempered egg mixture into the pot.
Return shredded chicken to the pot and season with salt and pepper to taste.
Ladle into soup bowls and garnish with lemon zest, black pepper, and fresh dill.
