Description
A comforting Greek Avgolemono soup featuring a delightful blend of lemon, chicken, and rice, perfect for chilly evenings.
Ingredients
Scale
- 1 tbsp extra-virgin olive oil
- 1 small onion, diced
- 2 celery stalks, chopped
- 4 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (about 1 to 2 lemons)
- 1 ½ cups cooked white rice
- 2 cups shredded chicken
- Chopped fresh dill for garnish
Instructions
- Heat the olive oil in a large saucepan over medium-high heat.
- Add the diced onion and chopped celery, cooking until tender, about five minutes.
- Pour in the chicken broth and allow it to come to a simmer.
- In a separate bowl, blend the eggs with the lemon juice until smooth.
- Slowly stir the egg and lemon mixture back into the saucepan, mixing thoroughly.
- Add the cooked white rice and shredded chicken, stirring until well combined.
- Taste and adjust seasoning with kosher salt and freshly ground black pepper as desired.
- Garnish with chopped fresh dill just before serving.
<li Gradually mix the egg mixture with a bit of the hot broth to temper the eggs, preventing them from curdling.
Notes
For a heartier soup, feel free to add extra vegetables like carrots or spinach. Using leftover rotisserie chicken can simplify preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 190mg
Keywords: Avgolemono, Greek soup, lemon chicken, comfort food