Description
Avgolemono Soup is a traditional Greek comfort soup known for its healing properties, featuring a creamy, tangy broth made with chicken and bone stock, lemon, eggs, and shredded chicken, served over tender rice and garnished with fresh dill.
Ingredients
Units
Scale
- 3 cups chicken broth
- 2 cups bone broth
- Zest of 1 lemon
- Juice of 2 lemons
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2-3 large eggs
- 2 cups shredded rotisserie chicken
- 2 cups cooked basmati rice
- 2 tbsp fresh dill, chopped
Instructions
- Prepare broth: In a large pot, combine chicken broth, bone broth, lemon zest, lemon juice, bay leaves, salt, and black pepper. Bring to a gentle simmer.
- Temper eggs: In a bowl, whisk eggs. Slowly add a few ladles of hot broth to the eggs while whisking constantly to prevent curdling.
- Combine eggs and broth: Gradually pour the tempered eggs back into the pot, stirring continuously to create a creamy, smooth soup.
- Add chicken and rice: Stir in shredded rotisserie chicken and cooked basmati rice. Heat gently until warmed through, do not boil.
- Serve: Remove bay leaves, garnish with fresh dill, and serve immediately.
Notes
- Ensure eggs are tempered carefully to avoid curdling.
- Use bone broth for added depth and healing properties.
- Adjust lemon juice to taste for preferred tanginess.
- This soup can be made ahead and gently reheated, though eggs may slightly thicken upon standing.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 250
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 120mg