Avgolemono Chicken & Rice Soup
Chicken & rice soup with a twist? Say hello to Avgolemono! This traditional Greek soup is creamy, dreamy, and brimming with bright lemon and fresh herbs. Plus, it comes together in a snap!
45
Minutes
5
Servings
2
cups
390
Calories
Ingredients
-
1cup
-
8cupschicken stock
-
1lbchicken breast, cooked, shredded
-
1cupsonion, diced
-
1⁄4cupslemon juice
-
2eggs
-
2egg yolks
-
2tbsplemon zest
-
2tspgarlic, minced
-
1tbspolive oil
-
1bay leaf
-
Sea salt, to taste
-
Black pepper, to taste
-
Parsley, for garnish
-
Dill, for garnish
-
Aleppo pepper, for garnish (optional)
Nutrition Facts
Nutrition Facts
Serving Size: 2 cups
Serves: 5
Amount Per Serving | ||
---|---|---|
Calories: | 390 | |
% Daily Value* | ||
Total Fat: 11g | 14% | |
Saturated Fat: 2.5g | ||
Trans Fat: 0g | ||
Cholesterol: 225mg | 75% | |
Sodium: 1950mg | 85% | |
Total Carbohydrate: 36g | 13% | |
Dietary Fiber: 2g | 7% | |
Sugars: 4g | 8% | |
Protein: 38g | 76% |
Instructions
- In a large pot over medium-low heat, add olive oil, bay leaf, and onions. Sauté for 8 minutes and add garlic. Sauté for an additional 2 minutes.
- In the same large pot, bring chicken stock and rice to a boil. Reduce heat to low and simmer for 25 minutes. Discard bay leaf.
- Remove 1 ½ cups of broth mixture and add to a blender. Puree until smooth and add back to the pot.
- In a medium bowl, whisk together eggs, egg yolks, lemon zest, and lemon juice until fully incorporated. Ladle 1 cup of stock into the bowl very slowly and whisk constantly. Pour egg and lemon mixture into the pot. Add cooked chicken to the pot. Simmer for 5 minutes. Salt and pepper to taste. Garnish with parsley, dill, and Aleppo pepper (if desired). Enjoy!
Meet and Greet and Eat at
Lundberg Social Media Links