Avgolemono (greek Lemon Chicken Soup)
Avgolemono is a traditional Greek soup known for its creamy texture and bright, tangy flavor. This comforting dish is made with chicken, rice, and a delicious lemon-egg broth.
Ingredients
- 4 cups chicken broth
- 1/2 cup uncooked rice
- 2 cups cooked chicken, shredded
- 3 eggs
- 1/4 cup fresh lemon juice
- Salt and pepper to taste
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the rice to the boiling broth and cook for 15 minutes, or until the rice is tender.
- Stir in the cooked chicken and reduce the heat to low.
- In a bowl, whisk together the eggs and lemon juice until smooth.
- Slowly pour 1 cup of the hot broth into the egg mixture, whisking constantly to prevent curdling.
- Pour the egg mixture back into the pot of soup, stirring constantly.
- Cook for an additional 5 minutes, stirring frequently, until the soup thickens slightly.
- Season with salt and pepper to taste.
- Serve the Avgolemono hot, garnished with a slice of lemon and a sprinkle of fresh dill.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 6g
Supplies
Large pot Whisk Bowl Serving bowls
Tools
Cutting board Knife Ladle
Serving suggestions
Serve the Avgolemono soup with a side of crusty bread and a Greek salad for a complete meal.
Tips & tricks
For a richer flavor, use homemade chicken broth and add a pinch of nutmeg to the soup.
Cost
$10