Avgolemono: Greek Lemon Chicken Soup
Avgolemono is a traditional Greek lemon chicken soup, rich and silky with a delightful lemon-egg sauce.
Equipment
- Dutch oven
- medium bowl
Ingredients
Vegetables
- ½ to 1 cup finely chopped carrots
- ½ to 1 cup finely chopped celery
- ½ to 1 cup finely chopped green onions
- 2 cloves garlic finely chopped
Broth
- 8 cups low-sodium chicken broth
- 2 bay leaves
Other Ingredients
- 1 cup rice
- Salt
- Pepper
- 2 pieces cooked boneless chicken breast shredded (about 6 to 8 oz store-bought rotisserie chicken will work)
- ½ cup freshly-squeezed lemon juice
- 2 large eggs
- Fresh parsley for garnish (optional)
Oil
- 1 tablespoon Extra Virgin Olive Oil used Private Reserve Greek olive oil
Instructions
Prep and Cook
- 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. 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. Soak the rice in water for about 15 minutes to break one grain easily. You can use orzo instead of rice, adjust cooking time as it cooks faster.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 30mgIron: 1.5mg
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