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greek-avgolemono-chicken-soup-recipe

Greek Avgolemono Chicken Soup Recipe

A classic Greek soup made with chicken, rice, and a tangy lemon-egg mixture.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Greek
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 whole Chicken about 3-4 pounds
  • 8 cups Water
  • 1 cup Rice uncooked
  • 3 large Eggs
  • 2 large Lemons juiced
  • to taste Salt
  • to taste Black Pepper

Instructions 

  1. Place the chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the chicken is cooked through.
  2. Remove the chicken from the pot and set aside to cool. Strain the broth to remove any impurities and return it to the pot.
  3. Add the rice to the pot and cook until tender, about 15 minutes.
  4. In a bowl, whisk the eggs and lemon juice together until frothy.
  5. Slowly add a ladle of hot broth to the egg mixture, whisking constantly to temper the eggs. Repeat with another ladle of broth.
  6. Gradually pour the egg mixture back into the pot, stirring constantly. Heat gently until the soup thickens slightly, but do not let it boil.
  7. Shred the cooled chicken and add it back to the pot. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 150mg | Sodium: 800mg | Potassium: 400mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

Keywords

Avgolemono, Chicken Soup, Greek Soup
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