Greek Lemon Chicken Soup (Avgolemono)
Greek Lemon Chicken Soup, known as Avgolemono, is a heartwarming dish that perfectly blends tender chicken, zesty lemon, and creamy egg in a comforting broth. This delightful soup is ideal for chilly evenings or when you simply need a cozy pick-me-up. Each spoonful bursts with flavor and nostalgia, making it a beloved choice for family gatherings. Quick to prepare and satisfying, Avgolemono will warm your heart and soul with every bite.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Greek
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts (about 1 lb)
- 6 cups low-sodium chicken broth
- 2 large fresh lemons (juiced and zested)
- 3 large eggs
- 1 cup uncooked long-grain white rice
- Fresh parsley for garnish
Instructions
- Cook the Chicken: In a large pot, bring chicken broth to a gentle boil. Add chicken breasts and simmer for 15-20 minutes until cooked through. Remove chicken, let cool, then shred.
- Prepare the Rice: Add rice to the same pot of broth and cook on low heat for about 15 minutes until tender.
- Whisk Eggs and Lemon: In a bowl, whisk together eggs until frothy. Gradually incorporate lemon juice and zest.
- Combine: Shred cooled chicken into bite-sized pieces. Slowly whisk in about 1 cup of hot broth to the egg mixture to temper it, then stir it back into the pot with shredded chicken.
- Serve: Heat through on low without boiling, then ladle into bowls and garnish with fresh parsley.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 150mg