Description
Avgolemono is a traditional Greek lemon chicken soup made with a silky egg-lemon sauce. It’s a comforting and nutritious dish that’s quick and easy to prepare, making it perfect for any season.
Ingredients
Scale
- 2 chicken breasts
- Juice of 2 lemons
- 2 eggs
- 1/2 cup rice
- 4 cups chicken broth
- 1/4 cup fresh parsley, chopped
- Salt to taste
- Pepper to taste
Instructions
- Heat oil in a large pot over medium heat and cook the chicken breasts until golden brown, about 4-5 minutes per side. Remove and set aside to rest.
- Add the chicken broth to the pot and bring to a boil. Add the rice and simmer until tender, about 12 minutes.
- Shred the cooked chicken into bite-sized pieces and set aside.
- In a bowl, whisk together the eggs and lemon juice. Gradually add hot chicken broth into the egg mixture while whisking to temper the eggs.
- Once the rice is cooked, lower the heat and slowly pour in the egg-lemon mixture, stirring constantly.
- Add the shredded chicken and stir to combine. Cook for another 5 minutes until heated through.
- Season with salt and pepper to taste and garnish with fresh parsley.
Notes
- To avoid curdling the egg mixture, always temper the eggs by gradually adding hot broth before mixing it into the soup.
- If the soup gets too thick, add more chicken broth to reach your desired consistency.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg