Description
Experience the restorative comfort of Avgolemono, a traditional Greek soup that balances the brightness of fresh lemon with the richness of shredded chicken and tender rice. This velvet-smooth dish is naturally thickened with eggs instead of dairy, offering a light yet deeply satisfying meal perfect for any day of the week. Ready in under 45 minutes, this soup is a nourishing bowl of sunshine that heals the soul and warms the body.
Ingredients
8 cups high-quality chicken broth
1 cup long-grain white rice, uncooked
3 large eggs
1/4 cup fresh lemon juice
2 cups shredded cooked chicken breast
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
Fresh dill or parsley for garnish
Instructions
Bring the chicken broth to a gentle boil in your large pot.
Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender.
While the rice cooks, whisk the eggs and lemon juice in a medium bowl until light and frothy.
Slowly temper the egg mixture by adding a ladle of hot broth into the eggs while whisking constantly to prevent curdling.
Stir the egg mixture back into the pot with the rice and chicken.
Cook on very low heat for 2-3 minutes, stirring constantly until the soup is thick and glossy.
Season with salt and pepper, then serve immediately with a fresh garnish of herbs.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove; do not boil. Substitutions: Use smoked chicken for extra flavor. Texture: Add extra broth if you prefer a thinner soup. Variations: Stir in baby spinach or add chickpeas for extra protein.
- Prep Time: 10
- Cook Time: 30
- Category: Recipes
- Method: Stovetop Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 1g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 165mg