Avgolemono Soup Recipe (Greek Lemon Chicken Soup)
Delicious Avgolemono soup is a traditional Greek dish featuring a savory chicken broth infused with lemon and egg for a silky texture.
Equipment
- Dutch oven
Ingredients
Vegetables
- 1 cup finely chopped carrots ½ to 1 cup
- 1 cup finely chopped celery ½ to 1 cup
- 1 cup finely chopped green onions ½ to 1 cup
- 2 cloves garlic finely chopped
Broth
- 8 cups low-sodium chicken broth
- 2 bay leaves
Grains
- 1 cup rice
Protein
- 8 oz cooked boneless chicken breast shredded
Seasonings
- salt
- pepper
Sauce
- ½ cup freshly-squeezed lemon juice
- 2 large eggs
Garnish
- fresh parsley for garnish (optional)
Oil
- 1 tablespoon extra virgin olive oil for sautéing
Instructions
Cooking Steps
- In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
- Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
- To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking, add 2 ladles-full of the broth from the cooking pot. Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
- Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!
Notes
Cook's Tip: Rinse the rice well before cooking. Soaking the rice in water for about 15 minutes can help cook it evenly. Orzo can be used instead of rice with adjusted cooking time.
Nutrition
Serving: 1bowlCalories: 340kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 165mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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