Avgolemono Soup (Greek Lemon Chicken & Rice Soup)
User Reviews
4.9
Avgolemono Soup (Greek Lemon Chicken & Rice Soup)
Description
Avgolemono Soup (Greek Lemon Chicken & Rice Soup) starts with sautéing onion and celery in olive oil until softened. Chicken broth is added and seasoned with salt and pepper, then brought to a simmer. Eggs, lemon juice, and a portion of cooked rice are blended until smooth to form a puree which is tempered by slowly adding hot broth while blending constantly. This tempered egg-lemon mixture is stirred into the simmering soup along with the remaining rice and shredded chicken, gently thickening the broth without boiling to prevent curdling.
The resulting soup balances creamy and tangy flavors with tender shredded chicken and soft rice, all held in a bright, silky broth. The lemon provides freshness and acidity, while the eggs contribute richness and a smooth body to the soup.
Garnished with fresh chopped dill, this soup is served warm as a light but satisfying starter or meal. Its comforting texture and bright flavors suit cooler days or when seeking a nourishing, wholesome dish.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 onion diced, small
- 2 celery chopped, rib
- 4 cups chicken broth low-sodium
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 egg large
- ¼ cup lemon juice freshly squeezed, from about 1 to 2 lemons
- 1 ½ cup white rice cooked
- 2 cups chicken shredded
- dill fresh, chopped, for garnish
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the onion and celery and saute for 3 to 4 minutes, until softened.
- Add the broth, season with salt and pepper, and bring to a simmer.
- In a blender, add the eggs, lemon juice, and ¼ cup of the rice. Blend until smooth, about 20 seconds. Then while blending, slowly stream 2 ladles full of hot broth from the saucepan to temper the eggs.
- Stir the lemon egg puree into the lightly simmering stock along with the rice and chicken, until slightly thickened, about 5 to 10 minutes. Do not boil the soup as it can cause the egg mixture to curdle.
- Garnish with dill before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 27g | 54% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 134mg | 45% |
| Sodium | 158mg | 7% |
| Potassium | 475mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
