Description
A comforting and flavorful Greek lemon chicken soup, also known as Avgolemono, that warms the heart and soul with every spoonful.
Ingredients
Scale
- 1 whole chicken, cut into pieces
- 8 cups chicken broth
- 1 cup rice
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 eggs
- ½ cup fresh lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare your chicken: In a large pot, place your chicken pieces along with the chicken broth. Bring to a boil over medium-high heat, then lower to a simmer.
- Chop and add veggies: While the chicken is simmering, chop your onion, carrots, and celery. After about 30 minutes of simmering, add these veggies into the pot.
- Cook the rice: After 40 minutes, stir in the rice. Make sure to check your chicken; it should be tender and almost falling off the bone.
- Shred the chicken: Remove the chicken pieces and let them cool slightly. Once cool enough to handle, shred the meat into bite-sized pieces and set aside.
- Prepare the Avgolemono mixture: In a bowl, whisk together the eggs and lemon juice until well combined.
- Combine and serve: Return the chicken to the pot and reduce the heat to low. Slowly stir in the Avgolemono mixture, and keep stirring until the soup is creamy and well combined.
Notes
If the soup feels too thick, add a splash of broth or water to loosen it up. Pair it with crusty bread or warm pita for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 180mg
Keywords: Avgolemono, Greek soup, lemon chicken soup, comfort food