Avgolemono (Greek Lemon Chicken Soup)

Name: Avgolemono (Greek Lemon Chicken Soup)
Total time: 35 min
Yield: 6 servings
Ingredients: 15 ml extra virgin olive oil; 100 g carrots; 2 ea celery stalks; 6 ea green onions; 2 ea garlic cloves; 1920 ml low-sodium chicken broth; 2 ea bay leaves; 190 g white rice; 225 g cooked chicken breast; 3 ea lemons; 2 ea large eggs; 10 g fresh parsley

Recipe from Mediterranean Food & Diet | Easy Recipes | Suzy Karadsheh · original post · full recipe on themediterraneandish.com

Greek chicken and rice soup finished with a lemon-egg sauce that turns the broth silky and almost creamy, with no cream. A weeknight version in just over 30 minutes.

Serves 6 35 minKid-friendly

Dairy freeChickenSoupMediterranean

Ingredients

extra virgin olive oil15 ml
carrots — finely chopped100 g
celery stalks — finely chopped2 ea
green onions — finely chopped6 ea
garlic cloves — finely chopped2 ea
low-sodium chicken broth1920 ml
bay leaves2 ea
white rice190 g
cooked chicken breast — shredded225 g
lemons — juiced3 ea
large eggs2 ea
fresh parsley — chopped, to garnish

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
Avgolemono (Greek Lemon Fish Soup)
- 1920 ml Vegetable broth instead of low-sodium chicken broth
- 450 g Firm white fish fillets instead of cooked chicken breast
Once the rice is tender, add the fish in chunks and poach gently for 5 to 6 minutes until it just flakes, then stir in the egg-lemon sauce.
Vegetarian
Avgolemono (Greek Lemon Chickpea Soup)
- 1920 ml Vegetable broth instead of low-sodium chicken broth
- 250 g Chickpeas instead of cooked chicken breast
Stir the drained chickpeas in with the cooked rice and heat through for 2 to 3 minutes before adding the egg-lemon sauce.

Swaps are suggestions — check labels if you are cooking for an allergy.

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extra virgin olive oil · 15 ml
carrots · 100 g
celery stalks · 2 items
green onions · 6 items
garlic cloves · 2 items
low-sodium chicken broth · 1.92 L
bay leaves · 2 items
white rice · 190 g
cooked chicken breast · 225 g
lemons · 3 items
large eggs · 2 items
fresh parsley · 10 g

Method

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the carrots, celery and green onions, toss to sauté briefly, then stir in the garlic.
Add the chicken broth and bay leaves and raise the heat to high. Once it reaches a rolling boil, add the rice and season with salt and pepper. Turn the heat to medium-low and simmer for 20 minutes, until the rice is tender. Stir in the cooked chicken (store-bought rotisserie chicken works).
For the egg-lemon sauce, whisk about 120 ml (1/2 cup) lemon juice with the eggs in a medium bowl. While whisking, add 2 ladles of broth from the pot to temper the eggs. Once combined, stir the sauce into the soup and remove from the heat immediately.
Garnish with parsley, if you like, and serve hot with your favorite bread.