Description
Avgolemono Soup is a delightful Greek classic that combines velvety chicken broth, zesty lemon juice, and creamy eggs into a comforting dish. Perfect for cozy nights or family gatherings, this easy-to-make soup warms the heart with its vibrant flavors and rich texture. Each spoonful feels like a warm hug, transporting you to sun-kissed shores.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 4 cups low-sodium chicken broth
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice (about 2 lemons)
- 1/2 cup short-grain rice
- 2 tbsp fresh dill or parsley, chopped
Instructions
- In a large pot, bring the chicken broth to a gentle simmer. Season the chicken thighs with salt and pepper, then add them to the pot. Cook for about 15-20 minutes until tender.
- Remove the chicken and set aside. Stir in the rice to the simmering broth and cook according to package instructions (about 15 minutes).
- In a bowl, whisk together eggs and lemon juice until frothy.
- Slowly ladle hot broth into the egg-lemon mixture while whisking constantly to temper it.
- Pour the tempered mixture back into the pot with shredded chicken and rice. Stir gently and simmer for an additional couple of minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 180mg
Keywords: For a vegetarian version, substitute chicken with mixed vegetables and use vegetable broth. Store leftovers in an airtight container for up to three days; reheat gently over low heat.