Description
This Greek-inspired soup combines tender chicken, rice and a silky lemon-egg broth for a bright and comforting meal. It reflects traditional avgolemono techniques with simple, wholesome ingredients.
Ingredients
Instructions
1. Heat olive oil in a pot over medium heat and sauté onion until translucent.
2. Add garlic and cook for 1 minute until fragrant.
3. Pour in chicken broth and bring to a gentle boil.
4. Stir in rice, reduce heat, and simmer for 15–18 minutes until tender.
5. Add shredded chicken to the pot and warm through for 5 minutes.
6. In a bowl, whisk eggs until smooth, then whisk in lemon juice.
7. Temper the egg-lemon mixture by slowly whisking in ½ cup of hot broth.
8. Remove pot from heat and slowly stir in the egg-lemon mixture until creamy.
9. Return to low heat briefly but do not boil to avoid curdling.
10. Season with salt, pepper, and stir in chopped dill or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: simmering
- Cuisine: greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 1
- Sodium: 600
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 20
- Cholesterol: 75
Keywords: lemon chicken soup, avgolemono, greek chicken soup, comfort food, healthy soup, chicken rice soup, mediterranean soup, easy soup, winter soup