Greek Avgolemono Stew

Immerse yourself in the comforting and zesty flavors of a traditional Greek Avgolemono Stew, a creamy and tangy dish that combines simplicity with elegance. This hearty one-pot meal features tender chicken, fresh vegetables, and velvety long-grain white rice, all brought together with the magic of a silky egg-lemon mixture that lends its signature bright zing. Infused with aromatic garlic and the optional freshness of chopped dill, this Mediterranean stew is perfect for cozy weeknight dinners or an impressive dinner party centerpiece. Ready in under an hour, it’s a wholesome, protein-packed dish that’s naturally gluten-free and brimming with flavor. Garnish with a sprinkle of dill and a slice of crusty bread on the side for a show-stopping meal that warms the soul.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 stalks celery stalks, chopped
• 3 cloves garlic, minced
• 1.5 pounds chicken thighs or breasts
• 6 cups chicken broth
• 0.5 cups long-grain white rice
• 3 pieces large eggs
• 2 large lemons, juiced
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh dill, chopped (optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, sliced carrots, and chopped celery to the pot. Sauté for 5-7 minutes until the vegetables soften.

Step 3

Add the minced garlic and cook for another minute until fragrant.

Step 4

Place the chicken thighs or breasts into the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 5

Cover the pot and let the chicken cook for 20-25 minutes, or until fully cooked and tender.

Step 6

Remove the cooked chicken from the pot and shred it using two forks. Set aside.

Step 7

Add the rice to the pot and simmer for about 10 minutes, or until it is tender.

Step 8

In a medium bowl, whisk the eggs until frothy. Slowly stream in the lemon juice while whisking continuously.

Step 9

Temper the egg mixture: Take a ladleful of the hot broth from the pot and gradually whisk it into the egg-lemon mixture to warm it without curdling.

Step 10

Slowly pour the tempered egg mixture back into the pot while stirring to incorporate. The broth will thicken slightly into a creamy, tangy stew.

Step 11

Return the shredded chicken to the pot and season with salt and black pepper. Stir to combine.

Step 12

Serve the stew hot, garnished with fresh dill if desired.

Nutrition Facts

Serving size	2807.5 grams (2807.5g)

Amount per serving	% Daily Value*
Calories	2252

Total Fat 118.90g	152%
Saturated Fat 29.50g	148%
Polyunsaturated Fat 2.70g
Cholesterol 1164mg	388%
Sodium 6516mg	283%
Total Carbohydrate 69.80g	25%
Dietary Fiber 7.20g	26%
Total Sugars 16.60g
Protein 221.10g	442%

Vitamin D 154IU	770%
Calcium 408mg	31%
Iron 16mg	87%
Potassium 3957mg	84%

*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: 47.9%

Protein: 39.6%

Carbs: 12.5%