Description
A comforting Greek soup made with chicken, egg, and a zesty lemon broth that embodies warmth and tradition.
Ingredients
Scale
- 1 pound chicken (breast or thighs, bone-in, skin-on preferred)
- 2 fresh lemons, juiced
- 2 farm-fresh eggs
- 6 cups low-sodium chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh dill or parsley, chopped
- 3/4 cup short-grain rice or orzo
- Salt and pepper to taste
Instructions
- In a large pot, combine the chicken, onion, and garlic with enough water to cover. Bring to a gentle simmer and cook for about 45 minutes.
- Remove the chicken and strain the broth. Return the broth to the pot and add the rice. Simmer until the rice is tender, about 15-20 minutes.
- In a bowl, mix the eggs with the juice of 2 lemons. Gradually whisk in a ladle of hot broth to temper the eggs.
- Slowly whisk the egg mixture into the soup, stirring constantly to ensure a creamy consistency.
- Stir in shredded chicken and fresh herbs. Season with salt and pepper. Add more lemon juice to taste if desired.
- Ladle the soup into bowls, garnished with extra herbs and lemon wedges.
Notes
Tempering the eggs is crucial to prevent curdling. Always taste and adjust seasoning as you go.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 180mg
Keywords: Greek soup, Avgolemono, comfort food, chicken soup, family recipe