Avgolemono Soup (Greek Lemon Chicken Soup)
Warm up with a bowl of Avgolemono Soup, a traditional Greek Lemon Chicken Soup that combines tender chicken and zesty lemon in a soothing broth. This comforting dish is perfect for chilly days or busy weeknights, bringing together simple ingredients for a delightful family meal. The silky texture comes from a unique lemon-egg mixture, making it both refreshing and satisfying. Whether served as a starter or main course, this naturally dairy-free soup is sure to impress!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2–3 celery stalks (finely diced)
- 2–3 medium carrots (sliced)
- 4 garlic cloves (minced)
- 1 cooked rotisserie chicken (shredded)
- 2 bay leaves
- 1 cup rice
- 10 cups low-sodium chicken stock
- 1 large organic lemon (juice and zest of)
- 2 large eggs
- 2 egg yolks
- Kosher salt and pepper (to taste)
- 3 tablespoons finely chopped parsley
- 2 tablespoons chopped fresh dill
Instructions
- In a large pot, heat olive oil over medium-high heat. Sauté diced onion, celery, carrots, and minced garlic for 5 minutes until softened.
- Add shredded chicken, bay leaves, rice, and chicken stock. Bring to a gentle simmer and cook for 30 minutes until vegetables are tender.
- In a separate bowl, whisk together lemon juice and zest with eggs. Gradually mix in hot broth to temper the eggs.
- Slowly pour the egg-lemon mixture back into the pot while stirring continuously.
- Stir in chopped parsley and dill before seasoning with salt and pepper to taste.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 284
- Sugar: 2g
- Sodium: 563mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 149mg