Avgolemono (Greek Lemon Chicken Soup)
Creamy and comforting Greek soup with eggs, lemon, chicken, and rice.
🥘 Ingredients
Soup Base
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1/2 cup Arborio rice
- 4 large eggs
- 1/3 cup fresh lemon juice
- Salt and pepper to taste
Garnish
- Fresh dill, chopped
- Lemon wedges
- Cracked black pepper
📝 Instructions
- 1
Bring chicken broth to a boil in a large pot. Add rice and cook for 15 minutes until tender.
- 2
Reduce heat to low. Add shredded chicken to the soup.
- 3
In a bowl, whisk eggs and lemon juice until frothy.
- 4
Gradually whisk 1 cup of hot broth into the egg mixture (tempering).
- 5
Slowly pour the egg mixture back into the soup, stirring constantly. Heat through but do not boil.
- 6
Season with salt and pepper. Garnish with fresh dill and serve with lemon wedges.
📊 Nutrition Facts
Per serving
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