Avgolemono Soup
Experience the comforting warmth of Avgolemono Soup, a traditional Greek classic that combines simple, wholesome ingredients into a velvety, citrus-infused masterpiece. This creamy chicken and rice soup is thickened naturally with an irresistible blend of eggs and freshly squeezed lemon juice, creating a perfect balance of richness and zesty brightness. Made with nourishing chicken broth, tender shredded chicken, and aromatic herbs like fresh dill, this one-pot recipe is both hearty and refreshing. Ready in just an hour, Avgolemono Soup is a soul-soothing dish that’s perfect for family dinners or as a cozy pick-me-up on chilly evenings. Ideal keywords for SEO: Greek chicken soup, avgolemono recipe, creamy lemon soup, one-pot meals, comforting soups.
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Recipe Information
Ingredients
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breast
- 1 large carrot
- 1 celery stalk
- 1 medium onion
- 1 bay leaf
- 0.5 cup uncooked white rice
- 3 large eggs
- 2 lemon
- to taste salt
- to taste black pepper
- 0.25 cup fresh dill
Instructions
In a large pot, combine the chicken broth, chicken breast, carrot, celery stalk, onion (halved), and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 20 minutes or until the chicken is cooked through.
While the broth is simmering, juice the lemons and set aside.
Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Strain the broth and discard the vegetables and bay leaf, then return the broth to the pot.
Add the uncooked rice to the broth and simmer for about 15 minutes or until the rice is tender.
Meanwhile, shred the cooled chicken into bite-sized pieces and set aside.
In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice until well combined.
Slowly ladle a cup of hot broth into the egg mixture, whisking continuously to temper the eggs and prevent curdling.
Gradually add the egg mixture back into the soup, stirring constantly. The soup will thicken slightly as the eggs are incorporated.
Add the shredded chicken back into the pot and heat through. Season the soup with salt and black pepper to taste.
Before serving, garnish each bowl with chopped fresh dill for an added burst of flavor.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 6329 mg | 275% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 16.8 g | ||
| Protein | 191.0 g | 382% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 416 mg | 32% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3516 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
