Description
A classic Greek soup featuring a creamy, tangy broth made with eggs and lemon, combined with shredded chicken and rice.
Ingredients
Scale
- 6 cups chicken broth
- 1 cup long-grain white rice
- 2 large eggs
- 1/2 cup fresh lemon juice
- 2 cups cooked, shredded chicken breast
- Salt to taste
- Black pepper to taste
- Fresh dill for garnish (optional)
Instructions
- Pour chicken broth into a large pot and bring to a boil over medium-high heat.
- Add the rice to the boiling broth and reduce heat to medium-low. Simmer until the rice is tender, about 15 to 20 minutes.
- While the rice cooks, whisk the eggs in a medium bowl until they are light and frothy.
- Slowly whisk in the lemon juice to the eggs. This is your avgolemono mixture.
- Remove about 1 cup of the hot broth from the pot and slowly whisk it into the egg-lemon mixture. This tempers the eggs.
- Reduce the heat under the soup pot to the lowest setting. Slowly pour the tempered egg-lemon mixture into the soup, stirring constantly. Do not let the soup boil after adding the egg mixture, or it will curdle.
- Stir in the shredded chicken. Heat through for 2 to 3 minutes.
- Season with salt and pepper to your taste.
- Serve hot, garnished with fresh dill if desired.
Notes
- Use low-sodium broth if you need to control salt intake.
- If the soup seems too thick, stir in a little extra hot water or broth.
- Ensure the heat is very low when adding the egg mixture to prevent scrambling.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3
- Sodium: 650
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 28
- Cholesterol: 150
Keywords: Greek, lemon, chicken, soup, avgolemono, rice, egg lemon soup