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Avgolemono: Greek Lemon Chicken Soup

A silky, rich Greek chicken soup featuring a creamy lemon-egg sauce. Made with tender chicken, rice, and fresh vegetables in a flavorful broth.

Ingredients

  • Extra virgin olive oil.
  • Carrots, finely chopped (1/2-1 cup).
  • Celery, finely chopped (1/2-1 cup).
  • Green onions, finely chopped (1/2-1 cup).
  • Garlic cloves, chopped (2).
  • Low-sodium chicken broth (8 cups).
  • Bay leaves (2).
  • Rice (1 cup).
  • Salt and pepper to taste.
  • Cooked chicken breast, shredded (6-8 oz).
  • Fresh lemon juice (1/2 cup).
  • Large eggs (2).
  • Fresh parsley for garnish.

Instructions

  1. Cook carrots, celery, onions and garlic in olive oil.
  2. Add broth, bay leaves, rice, seasonings and cook until rice is tender.
  3. Stir in shredded chicken.
  4. Whisk eggs and lemon juice, temper with hot broth.
  5. Add tempered sauce to soup, remove from heat immediately.

Notes

Temper eggs carefully.
Can use orzo instead of rice.
Remove from heat immediately after adding eggs.

  • Author: Chef Stella

Nutrition

  • Calories: 285
  • Fat: 10 g
  • Carbohydrates: 32 g
  • Protein: 22 g