Avgolemono: Greek Lemon Chicken Soup
Delicious Avgolemono: Greek Lemon Chicken Soup, a silky, rich, fragrant dish that combines chicken, lemon, and egg. Perfect for weeknight dinners!
Equipment
- Dutch oven
Ingredients
- 1 tablespoon Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
- 0.5 to 1 cup finely chopped carrots
- 0.5 to 1 cup finely chopped celery
- 0.5 to 1 cup finely chopped green onions
- 2 cloves garlic finely chopped
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup rice
- Salt
- pepper
- 6 to 8 oz cooked boneless chicken breast pieces (shredded, store-bought rotisserie chicken will work)
- 0.5 cup freshly-squeezed lemon juice
- 2 large eggs
- Fresh parsley for garnish (optional)
Instructions
- 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 (this helps temper the eggs). 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!
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 165mgSodium: 800mgPotassium: 650mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!