Description
Hearty avgolemono soup blends zesty Greek flavors with comforting chicken and rice. Creamy broth and tangy lemon create a Mediterranean masterpiece you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 6–8 ounces (170–226 grams) cooked chicken breast, shredded
- 1 cup (240 milliliters) rice
- 8 cups (1.9 liters) low-sodium chicken broth
Vegetables and Aromatics:
- 1/2–1 cup (75–150 grams) carrots, finely chopped
- 1/2–1 cup (75–150 grams) celery, finely chopped
- 1/2–1 cup (75–150 grams) green onions, finely chopped
- 2 garlic cloves, chopped
- 2 bay leaves
Finishing and Seasoning:
- 2 large eggs
- 1/2 cup (120 milliliters) fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, gently sauté diced carrots, celery, onions, and minced garlic in olive oil until vegetables become translucent and fragrant, about 5 minutes.
- Pour chicken broth into the pot, add bay leaves, uncooked rice, salt, and pepper. Simmer on medium-low heat for 15-18 minutes until rice reaches tender consistency.
- Incorporate shredded chicken into the simmering broth, allowing it to warm through and absorb the surrounding flavors.
- Create the signature egg-lemon sauce by whisking eggs and fresh lemon juice in a separate bowl, carefully tempering the mixture by slowly adding hot broth while continuously whisking to prevent egg curdling.
- Remove pot from heat and gradually pour the tempered egg-lemon mixture into the soup, stirring gently to create a creamy, silky texture without scrambling the eggs.
- Let the soup rest for 2-3 minutes to allow flavors to meld and sauce to thicken slightly. Discard bay leaves before serving.
- Garnish with fresh chopped parsley or dill and serve immediately while hot, enjoying the traditional Greek comfort dish.
Notes
- Always use fresh, high-quality lemons for the brightest, most vibrant flavor in your Avgolemono.
- Slowly temper the egg mixture by gradually adding hot broth to prevent scrambling, creating a silky smooth texture.
- For a gluten-free version, swap rice with quinoa or cauliflower rice to maintain the soup’s traditional consistency.
- Enhance protein content by adding more shredded chicken or mixing in cooked white beans for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 100 mg