Description
Avgolemono is a traditional Greek soup known for its bright lemon flavor and creamy texture. This recipe combines tender shredded chicken, aromatic herbs, and a silky egg-lemon broth for a comforting and satisfying meal.
Ingredients
For the Soup:
- 2 cups chicken broth, low sodium preferred
- 1 cup cooked chicken, shredded
- 1/2 cup white rice, uncooked
For the Egg-Lemon Mixture:
- 2 large eggs, whisked
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon olive oil, for added richness
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper, freshly ground
For Garnish:
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the Soup Base: In a large pot, bring the chicken broth to a gentle simmer over medium heat. Stir in the rice and cook for about 15 minutes until tender.
- Prepare the Egg-Lemon Mixture: In a mixing bowl, whisk together the eggs and fresh lemon juice until smooth and slightly frothy.
- Temper the Eggs: Slowly ladle warm broth into the egg mixture while whisking continuously to temper the eggs.
- Combine and Season: Gradually pour the tempered egg mixture back into the pot, stirring constantly. Add the shredded chicken and warm the soup without boiling. Season with salt and black pepper to taste.
- Finish and Serve: Stir in the olive oil for richness. Serve hot, garnished with fresh parsley and an extra squeeze of lemon if desired.
Notes
- For a creamier texture, blend a portion of the soup before adding the chicken.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently over low heat to prevent curdling of the eggs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 120mg
