Greek Lemon Chicken Soup (Avgolemono)
A traditional Greek soup, avgolemono is an egg-lemon soup packed with shredded chicken and white rice. Freezer-friendly and ready in under 30 minutes.
Ingredients
- 6 cups chicken broth (low sodium)
- ¾ cups white rice uncooked
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- ¼ cup lemon juice (about 1 lemon)
- 2 egg whisked a small bowl
- 8 ounces chicken breast shredded - rotisserie works well, cooked
- scallions optional garnish, thinly sliced
Instructions
- In a large soup pot, bring chicken broth to a boil. Add rice, salt and pepper and simmer until rice is tender, about 15 minutes.
- Remove one cup of the broth from the pot and pour into a medium bowl. Add corn starch and whisk until dissolved. Pour in lemon juice and whisk once more.
- To temper the eggs, slowly add the whisked eggs to the broth/cornstarch/lemon juice mixture. Whisk constantly so that the eggs gradually come to temperature. Continue until all of the eggs are fully incorporated.
- Pour the warmed egg/broth mixture back into the large soup pot and stir until mixture begins to thicken, about 5 minutes.
- Add shredded chicken breasts and cook until heated through. Check for seasoning and adjust accordingly. Serve with sliced scallions if you wish.
Notes
- This soup is great with or without shredded chicken. I also love freezing it for busy weeknight dinners when I’m low on groceries.
Nutrition Information
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 272
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 30.7g | 10% |
| Protein | 24.8g | 50% |
| Fat | 4.4g | 7% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 3.3g | 19% |
| Trans Fat | 0g | 0% |
| Cholesterol | 135mg | 45% |
| Sodium | 605mg | 25% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.