Avgolemono Soup (Greek Lemon Chicken Soup)

Name: Avgolemono Soup (Greek Lemon Chicken Soup)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 1 Tbsp avocado oil; 1 medium-sized yellow onion; 1 cup carrots; 2 stalks celery; 3 large cloves garlic; 1.25 lbs boneless skinless chicken breasts; 8 cups low-sodium chicken broth; ½ cup fresh lemon juice; 1 bay leaf; ⅔ cup uncooked rice; 3 egg yolks; 2 sprigs fresh dill; 1 tsp sea salt; ¼ tsp black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6 Servings
Calories
378 kcal
Course
Main Course, Soup
Cuisine
American

Avgolemono Soup (Greek Lemon Chicken Soup)

Winston Blankenship

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This hearty Greek soup recipe features tender chicken, silky rich broth, hearty veggies, fresh herbs, and a burst of vibrant lemon. A unique and delicious take on classic chicken soup!

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Ingredients

Servings

1 Tbsp avocado oil
1 medium-sized yellow onion chopped
1 cup carrots chopped (about 1 medium-sized carrot)
2 stalks celery chopped
3 large cloves garlic minced
1.25 lbs boneless skinless chicken breasts 2 large breasts
8 cups low-sodium chicken broth
½ cup fresh lemon juice
1 bay leaf
⅔ cup uncooked rice
3 egg yolks
2 sprigs fresh dill chopped
1 tsp sea salt to taste
¼ tsp black pepper to taste

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Instructions

Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium-high heat on the stove top. Add the chopped yellow onion and cook, stirring occasionally, until the onion begins to soften, about 3 to 5 minutes.
Stir in the chopped carrots, celery, and garlic and cook for another 2 to 3 minutes to soften the veggies.
Place the chicken breasts on top of the vegetable medley and sprinkle with sea salt and black pepper.
Pour in the chicken broth into the pot and add the bay leaves. Cover the pot and bring it to a full boil.
Reduce the heat to medium-low and cook for 15 minutes to poach the chicken, or until the chicken is cooked through. Remove the chicken breasts from the pot and place them on a cutting board. Ladle a small amount (about ½ cup) of the broth into a small bowl and set it aside. This hot broth will be used to temper the egg yolks.
Pour the uncooked white rice into the pot, cover, and return the soup to a boil. Reduce to low heat and continue cooking for 15 minutes.
While the rice is cooking in the soup, transfer two egg yolks to a small bowl and whisk them together. Pour the reserved broth into the bowl with the egg yolks along with the fresh lemon juice and mix well to temper the yolks. Pour the egg mixture into the pot with the rest of the soup and stir well. Continue cooking the soup with the egg-lemon mixture until the rice is fully cooked and the 15 minutes is up.
Use two forks to shred the chicken and add the chicken back into the pot with the soup once it is all shredded.
Taste the soup for flavor and add sea salt, black pepper, or more lemon juice to taste.
Remove the bay leaves and discard. Stir in the fresh chopped dill.
Serve soup in big bowls with crusty bread or a side salad.

Notes

Save time by using 4 cups of pre-cooked chicken such as rotisserie chicken or leftover shredded chicken.

Nutrition Information

Show Details

Serving 1Serving (of 6) Calories 378kcal (19%) Carbohydrates 29g (10%) Protein 40g (80%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Cholesterol 173mg (58%) Sodium 664mg (28%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 378 kcal

% Daily Value*

Serving	1Serving (of 6)
Calories	378kcal	19%
Carbohydrates	29g	10%
Protein	40g	80%
Fat	10g	15%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Cholesterol	173mg	58%
Sodium	664mg	28%
Fiber	2g	8%
Sugar	4g	8%