Greek Lemon Soup
User Reviews
5.0
9 reviews
Excellent
Greek Lemon Soup
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Greek lemon soup is a heartier version of Greek Avgolemono soup recipe. With a creamy broth and tender spring vegetables, it’s warm and comforting soup.
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Ingredients
- 6 cups chicken broth homemade or canned
- 1 1/2 cups diced or shredded cooked chicken
- 2 Tablespoons olive oil
- 1 small onion diced about 3/4 cup
- 1 bay leaf
- 1/3 cup arborio rice
- 1 large eggs
- Juice of half of a lemon
- 1 cup chopped asparagus
- 1 cup diced carrots
- 1/2 cup of fresh chopped dill divided
- kosher salt and fresh pepper to taste
- Fresh minced chives for garnish
Instructions
- In a large stock pot, heat 2 tablespoons olive oil over medium heat. Sauté onions until soft and translucent, about 5 minutes. Add 1/4 cup dill, chicken broth, bay leaf and bring to a boil.
- Add rice and reduce heat to medium low, and simmer about 10 minutes. Add carrots and asparagus and cook an additional 10-15 minutes, or until rice is cooked and vegetables are tender. Add chicken and continue to simmer on low while preparing egg and lemon juice mixture.
- Meanwhile, in a separate bowl, combine egg, lemon juice and 2 tablespoons of water.
- Slowly whisk about half a cup of the hot stock into the egg mixture, stirring constantly, to keep eggs from curdling.
- Slowly whisk the egg/lemon broth back into the stock pot. Soup will thicken slightly. Turn off heat and remove bay leaf.
- Add remaining fresh dill, and adjust seasoning with salt and pepper.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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