Description
This comforting Greek Lemon Chicken Soup, or Avgolemono, is a classic dish with a tangy and creamy twist. Packed with vegetables, tender chicken, and bright lemon flavor, it’s the perfect meal for cozying up on a chilly day. The soup is finished with a rich egg-lemon mixture that adds a velvety smooth texture.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 small sweet onion, diced small
- 2 stalks celery, diced small
- 2 medium carrots, diced small
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt (not table salt)
- 1/8 teaspoon pepper
- 1/2 cup Arborio rice
- 6 cups low-sodium chicken stock
- 1 large bay leaf
- 2 (6 ounces each) chicken breasts, seasoned, cooked, and shredded
- 1/3 cup fresh lemon juice
- 2 large eggs
- 2 ½ tablespoons chopped fresh dill
Instructions
- Warm the olive oil in a large saucepan over medium heat. Add the onion, celery, and carrots. Sauté until the vegetables are tender and the onion is translucent, about 3 minutes.
- Add the garlic and sauté for another 20 seconds until slightly browned and fragrant. Season with salt and pepper.
- Stir in the Arborio rice and coat it in the oil.
- Add the chicken stock and bay leaf. Bring to a simmer, then simmer for about 10 minutes until the rice is tender.
- Add the shredded chicken and continue to simmer gently.
- In a medium bowl, whisk together the lemon juice and eggs until light and frothy.
- Remove the saucepan from the heat. Slowly whisk 2 cups of the hot broth into the egg mixture, then slowly pour the egg mixture back into the soup, stirring continuously to prevent the eggs from curdling.
- Stir in the fresh dill and adjust seasoning to taste. Ladle the soup into bowls and serve immediately.
Notes
- When adding the egg mixture to the soup, be sure to slowly whisk in the hot broth to temper the eggs. This helps avoid curdling, ensuring a smooth and creamy texture.
- The soup will thicken slightly as it cools. If it becomes too thick, you can add extra chicken stock or water to reach your desired consistency.
- For a richer flavor, you can also use bone-in, skinless chicken breasts and cook them directly in the soup, shredding the meat once tender.
Nutrition
- Serving Size: 1 bowl
- Calories: 280kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 120mg