Avgolemono Soup Recipe (Greek Lemon Chicken Soup)
Delicious Avgolemono Soup, a creamy Greek lemon chicken soup made with avgolemono sauce.
Equipment
- Dutch oven
- medium bowl
Ingredients
Vegetables
- 0.5 cup finely chopped carrots
- 0.5 cup finely chopped celery
- 0.5 cup finely chopped green onions
- 2 cloves garlic finely chopped
Soup Base
- 8 cups low-sodium chicken broth
- 2 leaves bay leaves
- 1 cup rice can substitute with orzo
- to taste salt
- to taste pepper
- 2 pieces cooked boneless chicken breast shredded
Sauce
- 0.5 cup freshly-squeezed lemon juice
- 2 large eggs
Garnish
- fresh parsley for garnish (optional)
Oil
- 1 tablespoon Extra Virgin Olive Oil Greek olive oil recommended
Instructions
Cooking
- 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!
Notes
Cook's tip: Rinse the rice well and soak it in water for about 15 minutes for even cooking. You can use orzo instead of rice, but be mindful of cooking time.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 1500IUVitamin C: 30mgCalcium: 40mgIron: 2mg
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