Soups & Stewsbellyfull5.0
Avgolemono Soup (Greek Lemon Chicken Soup)
Avgolemono Soup is a traditional Greek Lemon Chicken Soup that gets richness from eggs and tang from fresh lemons. It’s silky smooth, light, bright, and wonderful!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- whisk
- bowl
📝 Preparation Steps
1
Warm the olive oil in a large saucepan over medium heat. Add in the onion, celery, and carrots; saute until the vegetables are tender and the onion is translucent, about ⏱️ 3 minutes. Add in the garlic and saute until slightly browned and fragrant, ⏱️ 20 seconds. Season with the salt and pepper.
olive oil2 tbspmedium carrots (diced small)2garlic (minced)2 cloves
2
Add in the rice and stir to coat in the oil.
3
Add the chicken stock and bay leaf; bring to a simmer. Simmer until the rice is tender, about ⏱️ 10 minutes. Remove the bay leaf.
4
Add the shredded chicken and maintain a gentle simmer.
5
Whisk
6
In a medium bowl, whisk together the lemon juice and eggs until light and frothy.
large eggs2
7
Remove the saucepan from the heat and slowly whisk 2 cups of the hot broth into the egg mixture, then slowly pour the egg mixture back into the soup; stir and incorporate. (This process equalizes the temperature between the two mixtures to avoid curdling the eggs.) Do not put the saucepan back on the heat once the egg mixture has been added, or the eggs might scramble or turn into ribbons.
large eggs2
8
Taste
9
Stir in the dill. Taste and adjust seasoning, if necessary. Ladle into bowls and serve immediately.
Nutrition Facts
calories
199 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
322 mg
protein Content
9 g
cholesterol Content
71 mg
carbohydrate Content
24 g
saturated Fat Content
2 g
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