Description
This Greek Lemon Chicken Soup, or Avgolemono, is a comforting, dairy-free soup made with shredded chicken, rice, and a silky lemon-egg broth. It’s creamy, zesty, and perfect for cozy meals.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 6 cups chicken broth
- ½ cup uncooked white rice (long-grain or arborio)
- 2 cups cooked, shredded chicken
- 3 large eggs
- ⅓ cup fresh lemon juice (about 2 lemons)
- Salt and pepper to taste
- Fresh parsley or dill for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent.
- Add garlic and cook for 30 seconds more.
- Pour in chicken broth and bring to a boil. Stir in rice, reduce heat, and simmer for 15–18 minutes until rice is tender.
- In a bowl, whisk together eggs and lemon juice until well combined.
- Reduce soup heat to low. Slowly whisk about 1 cup of hot broth into the egg-lemon mixture to temper it.
- Gradually stir the tempered mixture back into the pot, keeping heat low to prevent curdling.
- Stir in shredded chicken, season with salt and pepper, and warm through for 5 minutes.
- Ladle into bowls and garnish with fresh herbs if desired.
Notes
- Do not let the soup boil after adding the egg-lemon mixture to avoid curdling.
- For a different texture, substitute rice with orzo pasta.
- Add carrots or celery during sautéing for a veggie boost.
- Use bone broth for extra richness.
- Store leftovers in the fridge for up to 3 days; reheat gently over low heat.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 2g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 120mg
