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Avgolemono Soup Recipe

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  • Author: Evelyn
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Greek

Description

Avgolemono Soup is a comforting Greek lemon chicken soup that combines tender chicken, rice, and a velvety egg-lemon sauce. This hearty and tangy soup is perfect for cold days or when you need a nourishing meal.


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1/2 cup Arborio rice
  • 4 cups low sodium chicken broth
  • 3 tablespoons freshly squeezed lemon juice
  • 3 eggs
  • 2 cooked chicken breasts, skinless and boneless, shredded
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 1/4 cup chopped dill

Instructions

  1. Sauté vegetables
    Heat the oil in a soup pot or Dutch oven over medium-high heat. Add the chopped onion and carrot, cooking for about 5 minutes until the carrot is tender and the onion is translucent.
  2. Cook rice and broth
    Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.
  3. Prepare egg-lemon mixture
    In a small bowl, beat the eggs together with lemon juice.
  4. Finish the soup
    Add the shredded chicken to the pot. Take a ladle of the hot soup broth and slowly pour it into the egg mixture while stirring. Then, pour the tempered egg mixture back into the soup pot. You will notice the soup thickening. Season with salt and pepper as needed, and add more lemon juice if desired.
  5. Garnish and serve
    Garnish with plenty of fresh dill. Optionally, add some feta cheese and lemon slices before serving.

Notes

  • Arborio rice is an Italian short-grain rice that gives the soup a creamy texture.
  • Use about 2 cups of shredded chicken for this recipe.
  • To prevent curdling, make sure to temper the egg mixture with hot broth before adding it to the soup.
  • This soup can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 220 kcal
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 9
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 18g
  • Cholesterol: 120mg