Avgolemono Soup (Greek Lemon Chicken Soup)

Name: Avgolemono Soup (Greek Lemon Chicken Soup)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Mediterranean, Greek
Ingredients: Ingredients; 2 tablespoons extra-virgin olive oil; 1 small sweet onion , diced small; 2 stalks celery , diced small; 2 medium carrots , diced small; 2 cloves garlic , minced; 1/2 teaspoon kosher salt (not table salt); 1/8 teaspoon pepper; 1/2 cup Arborio rice; 6 cups low-sodium chicken stock; 1 large bay leaf; 2 (6 ounces each) chicken breasts seasoned, cooked, and shredded; 1/3 cup fresh lemon juice; 2 large eggs; 2 & 1/2 tablespoons chopped fresh dill

8 steps

Prep:10minCook:15min

Greek Chicken Soup

Updated at: Sat, 07 Oct 2023 15:30:54 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories223.9 kcal (11%)

Total Fat10.4 g (15%)

Carbs18.6 g (7%)

Sugars3 g (3%)

Protein13.3 g (27%)

Sodium368.8 mg (18%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsextra-virgin olive oil

½ teaspoonkosher salt

not table salt

⅛ teaspoonpepper

½ cuparborio rice

6 cupslow-sodium chicken stock

1bay leaf

large

2 x 6 ounceschicken breasts

seasoned, cooked, and shredded

⅓ cupfresh lemon juice

2eggs

large

2 ½ tablespoonsfresh dill

chopped

Instructions

Step 1

Instructions

Step 2

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, 30-60 seconds.

Step 3

Add in the rice and stir to coat in the oil.

Step 4

Add in the chicken stock and bay leaf; bring to a simmer. Simmer until the rice is tender, about 10 minutes.

Step 5

Add in the shredded chicken and maintain a gentle simmer.

Step 6

In a medium bowl, whisk together the lemon juice and eggs until light and frothy.

Step 7

Remove the saucepan from the heat (see note below) 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.)

Step 8

Stir in the dill. Taste and adjust seasoning, if necessary. Ladle into bowls and serve immediately.