Gluten-Free Avgolemono Soup
Warm up with a comforting bowl of **Gluten-Free Avgolemono Soup**, a rich and velvety Greek classic that combines nourishing chicken broth, tender shredded chicken, and creamy short-grain rice. Infused with the bright tang of fresh lemon juice and the silkiness of whisked eggs, this gluten-free rendition offers a hearty and wholesome meal perfect for those avoiding gluten or simply seeking a lighter, flavorful option. Ready in just over an hour, this simple yet elegant soup thickens beautifully without any flour and is seasoned with a touch of black pepper and optional fresh herbs for a burst of freshness. Ideal for cozy dinners or a refreshing lunch, this dish is a delightful way to enjoy Mediterranean cuisine’s timeless flavors while keeping things naturally gluten-free.
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Recipe Information
Ingredients
- 6 cups Chicken broth
- 1 pound Boneless, skinless chicken breasts
- 1 cup Short-grain white rice
- 3 pieces Large eggs
- 0.5 cup Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh dill or parsley (optional)
Instructions
In a large pot, bring the chicken broth to a boil over medium-high heat.
Add the chicken breasts to the broth. Reduce the heat to low, cover, and simmer for about 20 minutes until the chicken is fully cooked.
Remove the chicken from the broth and set aside to cool slightly. Add the rice to the broth and continue to simmer for another 20 minutes or until the rice is tender.
While the rice is cooking, shred the chicken into bite-sized pieces using two forks.
In a medium bowl, whisk the eggs until frothy. Gradually add the lemon juice, whisking continuously until well combined.
Once the rice is cooked, slowly ladle about 2 cups of hot broth into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.
Gradually stir the tempered egg mixture back into the pot of soup, ensuring the pot is on low heat. Stir constantly until the soup thickens slightly.
Return the shredded chicken to the pot, and season with salt and pepper. Stir to combine.
Allow the soup to cook gently on low heat for an additional 5 minutes to let the flavors meld.
Serve the soup hot, garnished with chopped fresh dill or parsley if desired.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 6236 mg | 271% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 6.4 g | ||
| Protein | 183.5 g | 367% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 281 mg | 22% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2800 mg | 60% | |
*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.
