Greek Egg Lemon Chicken Rice Soup
Experience the comforting flavors of Greece with this silky Greek Egg Lemon Chicken Rice Soup, also known as Avgolemono. This Mediterranean classic combines tender shredded chicken, creamy medium-grain rice, and a luscious egg-lemon mixture to create a velvety soup bursting with bright citrus notes. The soup is delicately thickened without cream, thanks to the traditional tempering technique that ensures perfectly creamy results. A sprinkle of fresh dill or parsley adds a hint of herbaceous freshness. Ready in just 35 minutes and made with pantry staples like chicken broth, eggs, and rice, this comforting dish is ideal for dinner on a chilly night or as an elegant starter. Packed with protein and zesty flavor, this bowl of warmth is a true testament to Greek culinary tradition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 cups Chicken broth (low sodium)
- 2 cups Cooked shredded chicken
- 1 cup White rice (uncooked, medium or long grain)
- 3 large Eggs
- 0.5 cup Lemon juice (freshly squeezed)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh dill or parsley (optional, for garnish)
Instructions
In a large pot, bring the chicken broth to a gentle boil over medium-high heat.
Once the broth is boiling, add the uncooked rice and reduce the heat to medium-low. Cover the pot and let the rice simmer for 15-18 minutes or until tender.
While the rice is cooking, shred the cooked chicken and set it aside.
In a medium bowl, whisk the eggs until they are light and frothy.
Gradually add the fresh lemon juice to the eggs, whisking continuously until well combined.
Once the rice is fully cooked, reduce the heat to low and slowly ladle 1 cup of the hot broth into the egg and lemon mixture, whisking constantly. This step tempers the eggs and prevents them from curdling.
Slowly pour the tempered egg-lemon mixture back into the pot with the broth and rice, stirring continuously until the soup becomes creamy.
Add the shredded chicken to the soup and let it warm through for 5 minutes. Do not let the soup boil to avoid curdling the eggs.
Season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with fresh dill or parsley if desired. Serve immediately.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 4048 mg | 176% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.7 g | ||
| Protein | 190.1 g | 380% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 311 mg | 24% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2127 mg | 45% | |
*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.
