Avgolemono Soup {Greek Lemon Chicken Soup}
A rich and nourishing Greek-style Chicken and Rice soup. Tempered eggs and lemon juice give a velvety citrus touch to the chicken broth, then top with fresh dill and parsley for herby fresh fragrance.
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 2 garlic cloves finely chopped
- 2 quarts chicken broth * See Homemade Chicken Stock Recipe for BEST RESULTS
- 1 cup short or medium grain rice rinsed
- Salt and pepper to taste
- 2 cup cooked shredded chicken meat * I used the meat off the bone of my Homemade Chicken Stock Recipe
- ½ cup freshly-squeezed lemon juice
- 2 large eggs
- Handful of Fresh parsley and dill
Instructions
- In large pot heat olive oil over medium flame. Add onions, carrots, celery and saute for 5 minutes. Add garlic and saute for 2 minutes.
- Add the chicken broth and raise heat to high. Once the liquid has come to a rolling boil, add the rice.Turn the heat to medium-low and simmer for 20 minutes, or until the rice is tender. Now stir in the cooked chicken, and turn off heat.
- 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 soup. This will temper the eggs. Once fully combined, add the sauce to the chicken soup along with fresh chopped parsley and dill. Taste and add desired amount of salt and pepper.
Nutrition
Calories: 306kcalCarbohydrates: 35gProtein: 18gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 96mgSodium: 1256mgPotassium: 385mgFiber: 2gSugar: 4gVitamin A: 3746IUVitamin C: 12mgCalcium: 50mgIron: 3mg
Tried this recipe?Let us know how it was!
