Dinner for 4

Avgolemono Chicken Soup

Name: Avgolemono Chicken Soup
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb chicken tenderloins; 1 1/4 tsp salt; 8 cups chicken broth; 3/4 cup long grain white rice; 1/4 tsp white pepper; 1 bay leaf; 5 tbsp fresh lemon juice; 2 large eggs plus 2 large yolks; freshly ground black pepper (optional)

$11.29for 435 minServes 4

Chicken and rice simmer in dill-scented broth, then eggs, lemon, and cream create a smooth Greek-style finish.

Avgolemono Chicken Soup with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Chicken tenders, 1 lb$4.29/lb typical	1 lb	$4.29Typical price
	Broth, 66 oz$0.07/oz typical	66 oz	$4.65Typical price
	Rice, 5 oz$0.08/oz typical	5 oz	$0.39Typical price
	Juice, 2.5 oz$0.04/oz typical	2.5 oz	$0.10Typical price
	Eggs, 2$0.30 each typical	2	$0.60Typical price
Total for the servings shown		$11.29

Swaps

Swap chicken tenders for chicken breastabout $0.80/lb less at typical prices
Swap rice for quinoaabout $0.12/oz more at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

35 minstart to table
Easydifficulty
4servings as written
$$typical cost tier

Greek Budget Family Lunches Dinners Cold-weather comfort Winter

Typical price

$2.82 per serving$11.29 for 4

City Store

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.

Ingredients

1 lb chicken tenderloins
1 1/4 tsp salt
8 cups chicken broth
3/4 cup long grain white rice
1/4 tsp white pepper
1 bay leaf
5 tbsp fresh lemon juice
2 large eggs plus 2 large yolks
freshly ground black pepper (optional)

Steps

Bring the chicken broth, salt, dill, and bay leaf to a boil in a 5-quart pot.
Add the rice, reduce the heat, and simmer for 10 minutes.
Add the chicken and simmer for 8 to 10 minutes, until it reaches 165 F and the rice is tender.
Whisk the eggs, yolks, lemon juice, white pepper, and cream in a medium bowl.
Slowly whisk 2 cups of hot broth into the egg mixture, then stir it back into the pot.
Cook over low heat for 3 to 5 minutes until the soup reaches 160 F, without boiling.

Main ingredient on sale this week? See what to make with chicken tenders on sale.