Dinner for 6
Avgolemono Chicken Rice Soup
$6.40for 455 minServes 6
Chicken and rice simmer in broth before lemon, eggs, and dill make the soup creamy and bright.
Photo: skinnytaste.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Fresh herbs (cilantro, parsley, basil)$1.49 each typical | 0.25 | $0.37Typical price |
 | Broth or stock$0.07/oz typical | 66 oz | $4.65Typical price |
 | Chicken thighs, bone-in or boneless$2.29/lb typical | 1.5 lb | $3.44Typical price |
 | Rice$0.08/oz typical | 5 oz | $0.39Typical price |
 | Eggs$0.30 each typical | 2 | $0.60Typical price |
 | Juice, soda and mixers$0.04/oz typical | 1 oz | $0.04Typical price |
| Total for the servings shown | $9.60 | ||
Pantry staples you likely have
Salt and pepperCooking spray, shortening, ghee, coconut and sesame oil
Not included in the cost.
Swaps
- Swap Chicken thighs, bone-in or boneless for Chicken breast, bonelessabout $1.20/lb more at typical prices
- Swap Rice for Quinoa, couscous, barleyabout $0.12/oz more at typical prices
- 55 minstart to table
- Mediumdifficulty
- 6servings as written
- $typical cost tier
GreekDairy-freeBudgetFamilyLunchesDinnersBack to schoolCold-weather comfortWinter
$1.60 per serving$6.40 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
The amounts listed are small for a full dinner, so this price per serving is likely low. Plan on a side or a bigger portion.
Ingredients
- 1/2 oz container fresh dill
- 2 quarts low-sodium chicken broth
- 1 1/2 lb boneless skinless chicken thighs
- 3/4 cup uncooked white rice
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice (optional)
- 1/2 tsp kosher salt
- ground black pepper (optional)
- 1 drizzle extra-virgin olive oil for serving (optional)
Steps
- Bring the broth to a boil in a large soup pot over medium-high heat.
- Add the chicken, salt, and pepper, then reduce the heat and simmer for 22 minutes.
- Remove the chicken, add the rice, and simmer for 18 minutes until tender.
- Shred the chicken when cool enough to handle, making sure it reaches 165 F.
- Whisk the eggs and lemon juice in a bowl, then slowly whisk in 1 cup of hot broth.
- Stir the egg mixture into the soup and heat gently to 160 F without boiling.
- Return the chicken to the pot and stir in the dill before serving.
Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.
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