Greek Chicken Lemon Soup - Avgolemono
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Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
6 people
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Calories
356 kcal
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Cuisine
Mediterranean, Greek
Greek Chicken Lemon Soup - Avgolemono
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Avgolemono Soup is a rich, cozy, and comforting Greek Chicken Lemon Soup made with chicken, rice, fresh lemon juice, and eggs.
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Ingredients
- 2 tablespoon olive oil
- 1 medium onion (finely chopped)
- 1 tick celery (finely chopped)
- 1 litre chicken stock
- 2 bay leaf
- 150 g short-grain rice
- 350 g chicken shredded
- 1 ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoon dill chopped, fresh
For the Avgolemono Sauce
- 500 ml chicken stock
- 2 large egg at room temperature
- ⅓ cup lemon juice freshly squeezed
Instructions
- Soak the rice in plenty of water for about 30 minutes.
- Heat olive oil in a Dutch Oven or a large pot over medium heat and add the diced onion and celery. Saute for about 5 minutes, until onions and celery are tender.
- Add 1 litre chicken stock, soaked and washed rice, bay leaves, salt, and freshly ground black pepper. Bring the pot to a boil.
- Reduce the heat and let it simmer for 20-25 minutes until the rice is tender and cooked through.
- Stir in the shredded chicken, bring it back to a gentle simmer, and remove the pot from the heat.
- Place the 500 ml chicken stock in a small pot and bring it to a gentle simmer. Remove from the heat.
- In a medium bowl, whisk the eggs and lemon juice.
- Slowly add a ladleful of the hot stock to the egg-lemon mixture while whisking continuously. The mixture will look frothy at this stage. This step is crucial to temper the eggs and prevent curdling.
- Slowly pour the egg-lemon mixture into the soup. The soup will thicken at this stage. Add chopped dill and give it a good stir.
- Check the seasoning and add extra salt pepper or lemon juice if necessary. Serve hot, and garnish with extra dill and lemon slices if you prefer.
Equipments used:
Notes
- Use Fresh Lemons: The freshness of lemon juice makes a significant difference in flavor. Avoid bottled lemon juice if possible.
- Temper the Eggs: Always whisk in hot broth slowly to avoid scrambling the eggs. This step ensures a smooth, creamy soup.
- Don’t Boil After Adding the Egg Mixture: Boiling can cause the eggs to curdle. Remove the pan from the heat before adding the eggs.
- For a thicker soup, use more eggs or reduce the amount of broth. For a lighter version, use less rice or orzo.
Nutrition Information
Show Details
Calories
356kcal
(18%)
Carbohydrates
31g
(10%)
Protein
25g
(50%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.01g
(1%)
Cholesterol
113mg
(38%)
Sodium
1019mg
(42%)
Potassium
551mg
(12%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
166IU
(3%)
Vitamin C
7mg
(8%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 113mg | 38% |
| Sodium | 1019mg | 42% |
| Potassium | 551mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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