Description
Avgolemono Soup is a creamy Greek dish made with chicken broth, rice, and a tangy egg-lemon mixture that creates a velvety texture.
Ingredients
Scale
- 6 cups chicken broth
- 1 cup cooked, shredded chicken breast
- ½ cup uncooked white rice
- 3 large eggs
- ⅓ cup fresh lemon juice (about 2 lemons)
- 1 small onion, finely chopped
- 1 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped
- Lemon wedges, for garnish
Instructions
- Heat olive oil in a large pot. Add chopped onion and cook 3–4 minutes until translucent.
- Add chicken broth and bring to a boil. Add rice, reduce heat, and simmer 15–18 minutes until rice is soft.
- Whisk eggs in a bowl until frothy. Slowly whisk in lemon juice.
- Add a ladle of hot soup to the egg-lemon mixture, whisking constantly. Repeat with one more ladle.
- Pour the tempered mixture back into the pot, stirring gently on low heat until soup is creamy (don’t boil). Stir in shredded chicken and warm through.
- Add salt and pepper to taste. Serve hot with fresh parsley and lemon wedges.
Notes
- Ensure the egg-lemon mixture is tempered to prevent curdling.
- You can adjust the lemon juice according to your taste preference.
- This soup can be served as a starter or main dish.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 180mg