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Avgolemono Soup Recipe (Greek Lemon Chicken Soup)

Avgolemono Soup Recipe (Greek Lemon Chicken Soup)

A rich and fragrant Greek Avgolemono Soup made with lemon-egg sauce, chicken, and vegetables, ready in just 35 minutes.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine Greek
Servings 6 servings
Calories 320 kcal

Equipment

  • Dutch Oven
  • medium bowl

Ingredients
  

  • 1 tablespoon Extra Virgin Olive Oil I used Private Reserve Greek olive oil
  • 0.5 to 1 cup finely chopped carrots
  • 0.5 to 1 cup finely chopped celery
  • 0.5 to 1 cup finely chopped green onions
  • 2 cloves garlic finely chopped
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 cup rice
  • Salt and pepper
  • 2 pieces cooked boneless chicken breast shredded (about 6 to 8 oz store-bought rotisserie chicken will work)
  • 0.5 cup freshly-squeezed lemon juice
  • 2 large eggs
  • Fresh parsley for garnish (optional)

Instructions
 

  • In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
  • Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
  • To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
  • Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!

Notes

Important Tips: 1. Be sure to rinse the rice well. Soaking the rice for about 15 minutes helps it cook evenly. 2. You can use orzo instead of rice if desired, just watch the cooking time as orzo cooks more quickly. Make sure to temper the sauce with the broth while whisking, and remove from heat immediately after adding the avgolemono sauce to avoid cooking the eggs.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1.5mg
Keyword Avgolemono, Avgolemono Soup, chicken soup, Greek Lemon Chicken Soup, healthy soup, lemon soup
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