Avgolemono Soup Recipe
Delicious Avgolemono soup, a Greek lemon chicken soup with creamy avgolemono sauce – a must-try recipe for delightful weeknight dinners.
Equipment
- large Dutch oven or heavy pot
Ingredients
Base Ingredients
- 1 tablespoon extra virgin olive oil for sautéing
- 0.5-1 cup finely chopped carrots
- 0.5-1 cup finely chopped celery
- 0.5-1 cup finely chopped green onions
- 2 cloves garlic finely chopped
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup rice
- salt and pepper to taste
- 2 pieces cooked boneless chicken breast shredded
- 0.5 cup freshly-squeezed lemon juice
- 2 large eggs
- fresh parsley for garnish (optional)
Instructions
Cooking Steps
- 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
Be sure to rinse the rice well. Soaking the rice for about 15 minutes helps it cook quickly and evenly. Orzo can also be used instead of rice, adjusting cooking time as necessary.
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 160mgSodium: 700mgPotassium: 550mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1.5mg
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