Description
A heartfelt and warming Greek Avgolemono Soup made with chicken, lemon, and eggs that evokes family traditions and delicious memories.
Ingredients
Scale
- 1 whole chicken or bone-in pieces
- 8 cups low-sodium chicken broth or vegetable stock
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice
- 1 cup rice or orzo
- Fresh parsley or dill, for garnish
- Salt and pepper, to taste
Instructions
- Prepare the Broth: In a large pot, place the chicken and cover with water. Bring to a boil, skimming off any foam. Add aromatic vegetables like carrots, onion, and celery. Simmer for 1-2 hours.
- Cook the Rice: In another pot, cook the rice in salted water until tender. Drain and set aside.
- Strain the Broth: Remove the chicken from the pot. Strain the broth through a fine-mesh sieve.
- Shred the Chicken: Once cooled, shred the chicken into bite-sized pieces. Discard skin and bones, then return it to the pot.
- Mingle the Flavors: Add the strained broth back to the pot with shredded chicken and cooked rice. Simmer for 10 minutes.
- Prepare the Avgolemono Mixture: In a bowl, whisk together eggs and lemon juice. Ladle in some hot broth to temper the eggs.
- Combine: Slowly pour the avgolemono mixture back into the pot, stirring gently. Heat for a couple of minutes without boiling.
- Season and Serve: Season with herbs, salt, and pepper. Ladle into bowls, garnishing with extra herbs and a lemon wedge.
Notes
Use fresh ingredients for the best flavor, and remember to temper the eggs to prevent curdling.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 140mg
Keywords: Greek soup, Avgolemono, chicken soup, comfort food, family recipe