Avgolemono Soup
Avgolemono Soup is a comforting Greek classic that beautifully blends silky chicken broth, creamy eggs, and a vibrant splash of fresh lemon. This heartwarming dish is perfect for chilly days, offering a satisfying balance of savory and citrus flavors that will warm your soul with every spoonful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Boiling
- Cuisine: Greek
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 6 cups low-sodium chicken broth
- ½ cup freshly squeezed lemon juice (about 2 lemons)
- 3 large eggs
- ½ cup Arborio rice (or orzo)
Instructions
- 1. Cook the Chicken: In a large pot, bring water to a boil. Add chicken breasts, season with salt and pepper, and boil for 15-20 minutes until cooked through. Remove chicken and let cool.
- 2. Prepare Broth: Keep boiling water. Add minced garlic and simmer while chopping the cooled chicken into bite-sized pieces. Return chicken to the pot along with Arborio rice; cook until rice is tender (about 10 minutes).
- 3. Make Creamy Mixture: In a bowl, whisk together eggs and lemon juice. Gradually add hot broth to temper the eggs, whisking continuously.
- 4. Combine Everything: Slowly drizzle the egg-lemon mixture back into the soup while stirring constantly until creamy.
- 5. Final Touches: Adjust seasoning with salt or more lemon juice to taste.
- 6. Serve: Ladle soup into bowls and garnish with chopped parsley or dill if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 140mg
Find it online: https://carmenrecipes.com/avgolemono-soup/