Description
Avgolemono is a traditional Greek lemon chicken soup that is both comforting and refreshing. This recipe combines tender chicken, rice, and a creamy, tangy lemon-egg sauce for a satisfying meal.
Ingredients
Units
Scale
For the Soup:
- Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
- 1/2 to 1 cup finely chopped carrots
- 1/2 to 1 cup finely chopped celery
- 1/2 to 1 cup finely chopped green onions
- 2 garlic cloves, finely chopped
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup rice
- Salt and pepper
- 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 oz store-bought rotisserie chicken will work)
- 1/2 cup freshly-squeezed lemon juice
- 2 large eggs
For Garnish:
- Fresh parsley for garnish (optional)
Instructions
- Saute Vegetables: In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery, and green onions, toss together to saute briefly then stir in the garlic.
- Cook Soup: 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. Simmer for 20 minutes or until the rice is tender. Stir in the cooked chicken.
- Prepare Egg-Lemon Sauce: In a medium bowl, whisk together the lemon juice and eggs. Temper the eggs by adding 2 ladles-full of the broth, then add the sauce to the soup and stir. Remove from heat.
- Garnish and Serve: Garnish with fresh parsley and serve hot with bread.
Notes
- Cook’s Tip for Rice: Be sure to rinse and soak the rice before cooking.
- Using Orzo: Orzo can be substituted for rice, adjusting cooking time accordingly.
- Important Tips:
- Temper the sauce before adding to soup.
- Add the sauce at the end and remove from heat immediately.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg
