Gluten-Free Avgolemono Soup
Creamy, tangy, and comforting, this Gluten-Free Avgolemono Soup is a Mediterranean-inspired classic reinvented for those avoiding gluten. Featuring tender, shredded chicken, velvety short-grain rice, and a luscious lemon-egg mixture, this Greek soup strikes the perfect balance between hearty and refreshing. The recipe comes together in just over an hour, showcasing a simple yet bold flavor profile elevated by fresh dill or parsley. Naturally gluten-free and packed with protein, this soup is ideal for cozy weeknight dinners or soothing meals. Whether you're catering to dietary needs or just craving a bowl of sunshine, this comfort dish is a must-try!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 6 cups Chicken broth
- 1 pound Boneless, skinless chicken breasts
- 1 cup Short-grain white rice
- 3 pieces Large eggs
- 0.5 cup Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh dill or parsley (optional)
Directions
Step 1
In a large pot, bring the chicken broth to a boil over medium-high heat.
Step 2
Add the chicken breasts to the broth. Reduce the heat to low, cover, and simmer for about 20 minutes until the chicken is fully cooked.
Step 3
Remove the chicken from the broth and set aside to cool slightly. Add the rice to the broth and continue to simmer for another 20 minutes or until the rice is tender.
Step 4
While the rice is cooking, shred the chicken into bite-sized pieces using two forks.
Step 5
In a medium bowl, whisk the eggs until frothy. Gradually add the lemon juice, whisking continuously until well combined.
Step 6
Once the rice is cooked, slowly ladle about 2 cups of hot broth into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.
Step 7
Gradually stir the tempered egg mixture back into the pot of soup, ensuring the pot is on low heat. Stir constantly until the soup thickens slightly.
Step 8
Return the shredded chicken to the pot, and season with salt and pepper. Stir to combine.
Step 9
Allow the soup to cook gently on low heat for an additional 5 minutes to let the flavors meld.
Step 10
Serve the soup hot, garnished with chopped fresh dill or parsley if desired.
Nutrition Facts
| Serving size | 2370.7 grams (2370.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1349 |
| Total Fat 32.30g | 41% |
| Saturated Fat 9.30g | 47% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 944mg | 315% |
| Sodium 6236mg | 271% |
| Total Carbohydrate 74.90g | 27% |
| Dietary Fiber 1.50g | 5% |
| Total Sugars 6.40g | |
| Protein 183.50g | 367% |
| Vitamin D 125IU | 623% |
| Calcium 281mg | 22% |
| Iron 12mg | 65% |
| Potassium 2800mg | 60% |
Source of Calories