Description
A delightful blend of tender chicken, fluffy rice, and zesty lemon, this Avgolemono soup is a warm hug in a bowl.
Ingredients
Scale
- 2–3 cups cooked chicken, shredded or diced
- 4 cups chicken broth
- 1 cup white rice (like jasmine or basmati)
- 2 large eggs
- The juice of 2 large lemons
- Salt and pepper to taste
- Fresh dill or parsley for garnish
- 2–3 cloves garlic, minced
Instructions
- Prepare the chicken: If using raw chicken, cook it in a pot with broth for 20-30 minutes until tender. Skip to step two if using rotisserie chicken.
- Add the rice to the broth and cook according to package instructions (about 15-20 minutes).
- Shred the chicken into bite-sized pieces.
- Make the Avgolemono mixture: whisk together eggs and lemon juice in a bowl.
- Temper the eggs by gradually adding warm broth while whisking continuously.
- Combine the tempered egg mixture back into the pot, stirring gently.
- Add seasoning with salt, pepper, and fresh herbs.
- Serve and enjoy with garnishes of lemon wedges and fresh herbs.
Notes
For a richer soup, add heavy cream. You can also adjust lemon juice based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 175mg
Keywords: Greek soup, Avgolemono, chicken soup, lemon chicken soup, comfort food