Description
Greek Lemon Chicken Soup, or Avgolemono, is a comforting bowl of sunshine that combines tender chicken with the zesty brightness of fresh lemon and a creamy texture from eggs. This delightful soup is perfect for weeknight dinners or special family gatherings, offering a warm embrace with every spoonful. Its bright flavors and nourishing ingredients make it a go-to recipe for any occasion.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 large fresh lemons (zest and juice)
- 3 large eggs
- 6 cups chicken broth
- 1 cup short-grain rice
- 2 tbsp fresh dill or parsley (for garnish)
Instructions
- In a large pot over medium heat, add chicken breasts and cover with chicken broth. Simmer for 15-20 minutes until cooked through. Remove chicken and let cool.
- Add rice to the pot with broth and simmer for 10-15 minutes until tender.
- Shred cooled chicken into bite-sized pieces.
- In a bowl, whisk together eggs and lemon juice until smooth.
- Temper the egg mixture by slowly adding hot broth while whisking continuously.
- Pour the tempered mixture back into the pot with rice and remaining broth, stir gently, then add shredded chicken and chopped herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 335
- Sugar: 1g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 180mg