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Amazing Greek Avgolemono Soup with Lemon

Greek Avgolemono Soup with Lemon
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A comforting and bright Greek Avgolemono soup, featuring tender chicken and rice infused with a zesty lemon and egg broth. Perfect for a cozy winter meal or a special Easter tradition.

Ingredients

Scale
  • 4 cups chicken broth
  • 1 cup cooked shredded chicken
  • 1/2 cup uncooked white rice
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. In a large pot, bring the chicken broth to a boil over medium-high heat.
  2. Add the shredded chicken and uncooked rice to the boiling broth.
  3. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender.
  4. In a separate bowl, whisk together the eggs and lemon juice until well combined.
  5. Slowly ladle about 1 cup of the hot broth into the egg and lemon mixture, whisking constantly to temper the eggs.
  6. Gradually pour the tempered egg mixture back into the pot of soup, stirring continuously.
  7. Cook over low heat for 2-3 minutes, stirring, until the soup thickens slightly. Do not boil.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh parsley if desired.

Notes

  • For a richer soup, you can use chicken thighs instead of breast.
  • If you prefer a thicker soup, use 3/4 cup of rice.
  • Ensure the soup does not boil after adding the egg-lemon mixture to prevent curdling.

Nutrition

Find it online: https://sundayflavor.com/greek-avgolemono-soup-with-lemon/