Greek Lemon Chicken Soup (Avgolemono)

35 min 4 servings 350ml (approx. 1.5 cups)
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Description

A creamy, tangy Greek soup made with chicken, rice, eggs, and fresh lemon juice. Comforting yet light and bright in flavor.

Nutrition Information

Nutritional values per serving: 350ml (approx. 1.5 cups)

210 Calories
18.0g Protein
22.0g Carbs
6.0g Fat

Ingredients

Instructions

  1. In a large pot, bring chicken broth to a simmer over medium heat.
  2. Add cooked shredded chicken and cooked rice. Simmer for 5 minutes.
  3. In a medium bowl, whisk eggs until frothy. While continuing to whisk, slowly add lemon juice.
  4. Temper the egg mixture by gradually adding about 240ml of the hot broth, whisking constantly.
  5. Slowly pour the tempered egg mixture back into the pot, stirring constantly.
  6. Heat over low heat until soup thickens slightly, about 5 minutes (do not boil).
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh dill and a lemon wedge.

Tags

lunch dinner soup Greek lemon chicken eggs
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