Description
A classic Greek Avgolemono soup, featuring a rich and tangy lemon-egg sauce, hearty chicken, and rice in a comforting broth. This soul-warming dish is perfect for any time of the year.
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
For the Egg-Lemon Sauce:
- 2 large eggs
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.
- Add Broth and Rice: Add the chicken broth and bay leaves, then raise the heat to high. Once boiling, add the rice, salt, and pepper. Simmer for 20 minutes until the rice is tender. Stir in the cooked chicken.
- Prepare Egg-Lemon Sauce: Whisk together lemon juice and eggs in a bowl. Temper by adding 2 ladles of hot broth while whisking. Add the sauce to the soup and stir. Remove from heat.
- Garnish and Serve: Garnish with parsley and serve hot with bread.
Notes
- Cook’s Tip for Rice: Rinse the rice well and soak for 15 minutes for even cooking.
- Using Orzo: Orzo can be substituted for rice, adjusting cooking time.
- Important Tips:
- Temper the sauce by gradually adding hot broth.
- Add the sauce at the end and immediately remove from heat to prevent separation.
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg
