Description
Avgolemono Greek Lemon Chicken Soup combines chicken, rice, eggs, and lemon in a creamy broth for a comforting, tangy Greek favorite.
Ingredients
2 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
6 cups chicken broth
1/2 cup rice or orzo
2 cups cooked shredded chicken
3 large eggs
2 large lemons, juice and zest
Salt and pepper to taste
Fresh dill or parsley for garnish
Instructions
1. Heat olive oil; sauté onion and garlic for 2–3 minutes.
2. Add chicken broth and bring to boil.
3. Add rice and cook for 15 minutes.
4. Add chicken and reduce heat.
5. Whisk eggs and lemon juice until frothy.
6. Slowly temper eggs with hot broth.
7. Pour mixture back into soup, stir on low until thickened.
8. Season and serve with dill.
Notes
Prep time: 10 minutes.
Cook time: 30 minutes.
Total time: 40 minutes.
Whisk constantly to prevent curdling.
Do not boil after adding egg-lemon mixture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Calories: 230
