Description
Experience the warmth and comfort of this Delicious Avgolemono Soup, a classic Greek dish that brings together zesty lemon, tender chicken, and creamy eggs in a delightful bowl. Perfect for chilly evenings or when you need a little extra comfort, this soup is both nutritious and easy to make. With simple ingredients and straightforward instructions, you can whip up a family favorite in no time. The bright flavors and rich texture make it an ideal meal for gatherings or cozy dinners at home. Plus, it’s versatile—experiment with different proteins or veggies to suit your taste!
Ingredients
Scale
- 1 tbsp Extra Virgin Olive Oil
- 1/2 to 1 cup finely chopped carrots
- 1/2 to 1 cup finely chopped celery
- 1/2 to 1 cup finely chopped green onions
- 2 garlic cloves, finely chopped
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup rice
- Salt
- Pepper
- 2 pieces cooked boneless chicken breast, shredded (about 6 to 8 oz store-bought rotisserie chicken will work)
- 1/2 cup freshly-squeezed lemon juice
- 2 large eggs
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté chopped carrots, celery, and green onions until softened, then add minced garlic.
- Pour in chicken broth and add bay leaves. Bring to a boil, then stir in rice, salt, and pepper. Reduce heat to medium-low and simmer for 20 minutes until rice is tender.
- In a bowl, whisk together lemon juice and eggs. Gradually add hot broth to temper the eggs while whisking continuously.
- Stir the egg-lemon mixture into the soup gently before removing from heat. Garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 130mg