Avgolemono Soup

Transport your taste buds to the sunny shores of Greece with this irresistibly creamy and tangy Avgolemono Soup. This traditional Greek lemon chicken soup is a comforting blend of velvety texture and bright citrus flavor, achieved by whisking together eggs and fresh lemon juice to gently thicken the savory chicken broth. Tender shredded chicken and soft grains of white rice create a hearty base for this delicate yet satisfying dish, while aromatic additions like bay leaf and fresh dill add layers of flavor. Ready in just under an hour, this easy one-pot recipe is perfect for weeknight dinners or elegant starters, offering a wholesome, gluten-free meal that’s both nourishing and full of Mediterranean charm.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 cups chicken broth
• 1 pound boneless, skinless chicken breast
• 1 large carrot
• 1 celery stalk
• 1 medium onion
• 1 bay leaf
• 0.5 cup uncooked white rice
• 3 large eggs
• 2 lemon
• 0 to taste salt
• 0 to taste black pepper
• 0.25 cup fresh dill

Directions

Step 1

In a large pot, combine the chicken broth, chicken breast, carrot, celery stalk, onion (halved), and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 20 minutes or until the chicken is cooked through.

Step 2

While the broth is simmering, juice the lemons and set aside.

Step 3

Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Strain the broth and discard the vegetables and bay leaf, then return the broth to the pot.

Step 4

Add the uncooked rice to the broth and simmer for about 15 minutes or until the rice is tender.

Step 5

Meanwhile, shred the cooled chicken into bite-sized pieces and set aside.

Step 6

In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice until well combined.

Step 7

Slowly ladle a cup of hot broth into the egg mixture, whisking continuously to temper the eggs and prevent curdling.

Step 8

Gradually add the egg mixture back into the soup, stirring constantly. The soup will thicken slightly as the eggs are incorporated.

Step 9

Add the shredded chicken back into the pot and heat through. Season the soup with salt and black pepper to taste.

Step 10

Before serving, garnish each bowl with chopped fresh dill for an added burst of flavor.

Nutrition Facts

Serving size	2543 grams (2543.0g)

Amount per serving	% Daily Value*
Calories	1574

Total Fat 32.30g	41%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 0.10g
Cholesterol 944mg	315%
Sodium 6329mg	275%
Total Carbohydrate 122.50g	45%
Dietary Fiber 10.40g	37%
Total Sugars 16.80g
Protein 191.00g	382%

Vitamin D 146IU	728%
Calcium 417mg	32%
Iron 14mg	79%
Potassium 3516mg	75%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.8%

Protein: 49.5%

Carbs: 31.7%