Description
A classic Greek chicken soup, known as Avgolemono, featuring a creamy lemon and egg broth.
Ingredients
Scale
- 1 whole chicken, cut into pieces
- 8 cups chicken broth
- 1 cup rice
- 4 large eggs
- 1/2 cup fresh lemon juice
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Place chicken pieces in a large pot. Add chicken broth and enough water to cover the chicken. Bring to a boil, then reduce heat and simmer until chicken is cooked through.
- Remove chicken from the pot, reserving the broth. Let chicken cool slightly, then shred the meat.
- Strain the broth into a clean pot. Add the rice and shredded chicken to the broth. Bring to a boil, then reduce heat and simmer until rice is tender.
- In a separate bowl, whisk together eggs and lemon juice until well combined.
- Slowly ladle some of the hot broth into the egg and lemon mixture, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the pot with the soup, stirring constantly.
- Cook over low heat, stirring, until the soup thickens slightly. Do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, use homemade chicken broth.
- Adjust lemon juice to your preference.
- If the soup becomes too thick, add a little more chicken broth or water.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Greek chicken soup, Avgolemono, lemon chicken soup, egg lemon soup, chicken noodle soup