Soupa Avgolemono
Transport your taste buds to the heart of Greek cuisine with Soupa Avgolemono, a velvety and tangy chicken soup that’s both comforting and refreshing. This classic recipe features a rich chicken broth infused with zesty fresh lemon juice and thickened to silky perfection using a luscious blend of eggs. Tender bites of shredded chicken and perfectly cooked white rice make it satisfyingly hearty, while the subtle garnish of fresh dill or parsley adds a burst of vibrant flavor. With just 10 minutes of prep and a total cook time of 25 minutes, this Greek lemon chicken soup is an elegant yet easy meal perfect for weeknights or special occasions. Whether you’re craving Mediterranean flavors or a cozy bowl of homemade comfort, Soupa Avgolemono delivers timeless appeal.
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Recipe Information
Ingredients
- 6 cups chicken broth
- 2 cups cooked chicken (shredded or diced)
- 0.5 cup white rice (short-grain or medium-grain)
- 3 large eggs
- 2 lemons (juiced)
- 1 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill or parsley (chopped, for garnish)
Instructions
In a large pot, bring the chicken broth and water to a boil over medium-high heat.
Add the rice to the pot and reduce the heat to a simmer. Cook for 15 minutes or until the rice is tender, stirring occasionally.
While the rice cooks, separate the eggs into yolks and whites in two separate bowls.
Whisk the egg whites until frothy and light. Then, whisk in the egg yolks and lemon juice until fully combined.
Once the rice is cooked, turn off the heat and ladle 1 cup of the hot broth into a separate bowl. Let the broth cool slightly for 1-2 minutes.
Slowly add the warm broth to the egg-lemon mixture, one spoonful at a time, while whisking constantly. This tempers the eggs, preventing them from curdling.
Gradually pour the tempered egg-lemon mixture back into the pot with the rice and broth, stirring continuously. Turn the heat to low and warm through for 1-2 minutes without boiling.
Stir in the cooked chicken and season the soup with salt and black pepper to taste.
Ladle the soup into bowls, garnish with fresh dill or parsley, and serve immediately.
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 2.6 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 742 mg | 16% | |
*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.
