Greek Avgolemono Soup with Chicken
Avgolemono soup is a rich, creamy and tangy combination of eggs, lemon juice and chicken broth that creates a velvety smooth Greek soup base. Add rice and chicken for a truly delicious, filling meal!
Servings: 4
Ingredients
- 1 lb rotisserie chicken shredded
- 1 cup steamed white rice
- 3 large eggs room temperature
- 3 large lemons juiced (1/2 cup)
- 4 cups chicken broth
- 1/2 teaspoon kosher salt
Garnish
- cracked black pepper
- dill sprigs
Instructions
- In a large saucepan over medium heat warm the chicken broth.
- Beat the eggs in a bowl, or if using an immersion blender, a tall cup.
- Slowly add the lemon juice and blend until combined. Slowly add 1 cup of the hot chicken broth, beating continuously.
- Pour this egg/lemon mixture into large saucepan of chicken broth and stir over low heat. Soup will thicken after a minute or two.
- At this point it is a traditional Avgolemono Soup and can be served as is. I like to add steamed white rice (See Note 1) and the chicken.
- Serve in soup bowls and garnish with fresh cracked black pepper and dill sprig.
Video
Notes
- If the soup isn't as thick as you would like, puree half the steamed rice with the egg/lemon mixture in Step 2 above after the chicken broth is beaten in and the eggs are tempered.
Nutrition
Calories: 345kcal | Carbohydrates: 20g | Protein: 39g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 1605mg | Potassium: 214mg | Fiber: 2g | Sugar: 3g | Vitamin A: 201IU | Vitamin C: 43mg | Calcium: 53mg | Iron: 1mg