Avgolemono Soup (Greek Lemon Chicken and Rice Soup)
User Reviews
5
2 reviews
Excellent
Avgolemono Soup (Greek Lemon Chicken and Rice Soup)
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Greek Lemon Chicken and Rice Soup – Kotosoupa Avgolemono ( αυγολέμονο) – is a delicious chicken soup thickened with a mixture of lemon and eggs. Hearty, healthy and truly comforting.
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Ingredients
FOR THE SOUP
- 1 tbsp olive oil
- 2 banana shallots or one small onion, finely chopped
- 1 leek white parts only, finely chopped, large
- 3 carrot diced
- 4 cups chicken broth or use store-bought broth / stock, homemade, 1 liter
- 1 tsp salt
- 1 bay leaf
- 8 chicken thighs , skinless and boneless or 3 large chicken breasts
- ½ cup arborio rice short-grain rice, 100 g
FOR THE AVGOLEMONO
- 3 egg
- 3 tbsp lemon juice , freshly squeezed
TO SERVE
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- dill chopped, to serve, fresh, or flat leaf parsley
- lemon juice extra
Instructions
PREPARE THE SOUP
- Heat the olive oil in a large pot (I used my GreenPan Dutch oven). Add the vegetables and cook over medium-low heat until softened, about 5-7 minutes.
- Add salt, the bay leaf and chicken broth and bring to a rolling boil. Reduce heat to a simmer and add the chicken. Cook for about 15 minutes then use a slotted spoon to remove from the soup. Shred using two forks.
- Stir the rice into the soup and simmer for 15-20 minutes or until cooked through. Discard the bay leaf.
MAKE THE AVGOLEMONO
- Meanwhile... while the soup is bubbling away, add the eggs and lemon juice into a bowl and beat together to combine.
FINISH THE SOUP
- Take the soup off the heat. Slowly add a ladle full of the hot soup broth into the egg mixture stirring all the while. Gradually add more of the hot broth into the avgolemono, a little at a time, so the egg mixture is heated through.
- Stir the shredded chicken back into the soup pot. Gradually stir the egg-lemon mixture into the soup until it is all added on.
- Have a taste and season with salt and pepper as needed. You may also want to add some more lemon juice too – I know it sounds odd but despite all this lemon juice the soup doesn't not taste super-lemony!
- Stir in the dill or parsley just before serving with a side of Greek Horiatiko bread on the side.
Equipments used:
Notes
- HOW TO MAKE AVGOLEMONO SOUP USING A WHOLE CHICKEN
- Place a whole chicken in a large pot or your slow cooker. Add three large carrots, two celery stalks, half an onion, two bay leaves and enough water to cover. Bring to a simmer and cook for about an hour on the hob or about 3 hours on HIGH in a slow cooker.
- Remove the chicken from the broth and leave until cool enough to handle. Remove and discard the skin and take the meat off the bones.
- Use a slotted spoon to take out the vegetables and bay leaf. Chop up the carrots and return to the soup. Add the rice and cook until tender.
- Prepare the avgolemono as above and stir into the soup together with the chicken.
Nutrition Information
Show Details
Calories
493kcal
(25%)
Carbohydrates
23g
(8%)
Protein
32g
(64%)
Fat
30g
(46%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.1g
(5%)
Cholesterol
229mg
(76%)
Sodium
609mg
(25%)
Potassium
640mg
(14%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
5580IU
(112%)
Vitamin C
4mg
(4%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 23g | 8% |
| Protein | 32g | 64% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 229mg | 76% |
| Sodium | 609mg | 25% |
| Potassium | 640mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5580IU | 112% |
| Vitamin C | 4mg | 4% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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