Chicken Soup Greek with Avgolemono Egg Lemon Sauce
Immerse yourself in the comforting flavors of Greek cuisine with this Chicken Soup Greek with Avgolemono Egg Lemon Sauce. This classic recipe combines tender, simmered chicken with a velvety, tangy Avgolemono sauce crafted from whisked eggs and freshly squeezed lemon juice, creating a creamy texture without the need for added dairy. Long-grain rice or orzo pasta adds heartiness, while fresh herbs like parsley or dill elevate the dish with vibrant color and aroma. Ideal for cozy dinners or a soothing remedy on cooler days, this one-pot wonder is both nutritious and satisfying. Ready in just over an hour, this Greek chicken soup is a testament to simplicity and bold flavor, making it a must-try for fans of Mediterranean cooking or anyone seeking a comforting bowl of soup.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 lbs Chicken (bone-in, skin-on, such as thighs or a whole chicken)
- 8 cups Water
- 2 medium Carrots
- 2 medium Celery stalks
- 1 medium Yellow onion
- 2 Bay leaves
- 1.5 teaspoons Salt
- 0.5 teaspoons Pepper (freshly ground)
- 0.5 cups Long-grain rice (or orzo pasta)
- 3 large Eggs
- 0.25 cups Freshly squeezed lemon juice
- 2 tablespoons Fresh parsley or dill (optional, for garnish)
Instructions
Place the chicken in a large pot and add the water. Bring it to a boil over medium-high heat. Skim off any scum that rises to the surface.
Peel and chop the carrots, celery, and onion into large chunks. Add them to the pot along with the bay leaves, salt, and pepper.
Reduce the heat to low and let the chicken simmer, covered, for about 35-40 minutes or until it is fully cooked and tender.
Remove the chicken from the pot and set it aside to cool. Strain the broth through a fine-mesh strainer to remove the vegetables and bay leaves, returning the clear broth to the pot.
Bring the broth back to a gentle boil and add the rice (or orzo pasta). Cook until the rice is tender, about 15 minutes.
While the rice is cooking, shred the chicken into bite-sized pieces, discarding the skin and bones.
In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice until well combined.
Temper the Avgolemono sauce: Slowly ladle 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to prevent curdling.
Reduce the heat of the soup to low. Slowly pour the tempered egg-lemon sauce into the soup, stirring gently to combine. Do not let the soup boil after adding the sauce to avoid curdling.
Add the shredded chicken back into the soup and warm through.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot with a sprinkle of fresh parsley or dill on top, if desired.
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1157 mg | 386% | |
| Sodium | 4531 mg | 197% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 14.6 g | ||
| Protein | 210.8 g | 422% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 407 mg | 31% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2663 mg | 57% | |
*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.
