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Avgolemono Soup (Greek Lemon Chicken Soup)

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A comforting soup that combines chicken broth, lemon, and egg for a rich and zesty flavor.

Ingredients

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  • 1–2 tablespoons Extra virgin olive oil
  • 0.5–1 cup Carrots (finely chopped)
  • 0.5–1 cup Celery (finely chopped)
  • 0.5–1 cup Green onions (finely chopped)
  • 2 cloves Garlic (finely chopped)
  • 8 cups Low-sodium chicken broth
  • 2 Bay leaves
  • 1 cup Rice
  • Salt and pepper (to taste)
  • 2 Cooked boneless chicken breasts (shredded or use 6–8 oz rotisserie chicken)
  • 0.5 cup Freshly squeezed lemon juice
  • 2 Large eggs
  • Fresh parsley (for garnish, optional)

Instructions

  1. Sauté the vegetables: In a large pot, heat a generous drizzle of extra virgin olive oil over medium heat. Add the finely chopped carrots, celery, green onions, and garlic. Sauté for 5-7 minutes until the vegetables are tender and fragrant.
  2. Add the chicken broth and bay leaves to the pot. Bring this lovely mix to a gentle boil while stirring occasionally.
  3. Incorporate the rice: Once the broth is bubbling, stir in the rice. Allow it to cook according to package instructions, about 15-20 minutes, until the rice is tender.
  4. Add the shredded chicken, seasoning with salt and pepper to taste. Allow the contents to simmer for another 5 minutes.
  5. Create the Avgolemono mixture: In a separate bowl, whisk together the eggs and freshly squeezed lemon juice until frothy.
  6. Temper the Avgolemono: Slowly ladle a few spoonfuls of the hot broth into the egg mixture while whisking continuously.
  7. Combine the tempered egg mixture back into the pot, stirring gently until the soup thickens slightly. Remove from heat.
  8. Garnish and enjoy: Serve the avgolemono hot, garnished with fresh parsley if desired.

Notes

This soup pairs beautifully with crusty bread or a fresh Greek salad. Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/avgolemono-soup-recipe-greek-lemon-chicken-soup/

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