Avgolemono Soup Recipe (Greek Lemon Chicken Soup)
A smooth and rich Avgolemono Soup, this Greek Lemon Chicken Soup is a warm, comforting dish with fresh flavors, perfect for any weeknight meal.
Equipment
- Dutch oven
- Medium Bowl
- whisk
Ingredients
- 1 tablespoon Extra Virgin Olive Oil I used Private Reserve Greek olive oil
- 0.5 to 1 cup finely chopped carrots
- 0.5 to 1 cup finely chopped celery
- 0.5 to 1 cup finely chopped green onions
- 2 cloves garlic finely chopped
- 8 cups low-sodium chicken broth
- 2 leaves bay leaves
- 1 cup rice
- Salt and pepper
- 2 pieces cooked boneless chicken breast shredded (about 6 to 8 oz store-bought rotisserie chicken will work)
- 0.5 cup freshly-squeezed lemon juice
- 2 large eggs
- Fresh parsley for garnish (optional)
Instructions
- 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 for Rice: Be sure to rinse the rice well. And it helps to soak the rice in water for about 15 minutes or so or until you are able to break one grain of rice easily. The rice will cook quickly and evenly. Can you use orzo instead of rice? Yes, orzo is fine to use. You can use 1 cup orzo, and watch cooking time as orzo will cook more quickly (about 7 minutes or so). Important Tips: 1. Make sure to temper the sauce. To make avgolemono sauce, you’ll need to whisk two eggs with ½ cup of lemon, and while whisking with one hand, pour in two ladles of the hot chicken broth from your soup. 2. Add avgolemono sauce to the soup at the very end, and immediately remove from heat.
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 400mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 40mgIron: 1.5mg
Tried this recipe?Let us know how it was!