Greek Avgolemono Soup
This delicious Greek rice and chicken soup is packed with lemon and fresh herbs.
Servings: 8 servings
Calories: 146kcal
Equipment
Ingredients
- 4 cups chicken broth
- ½ cup rice long-grain or short-grain
- 3 large eggs
- Juice of 2 lemons about 1/4 to 1/2 cup
- 1 cup shredded rotisserie chicken
- 1 tablespoon fresh dill chopped
- 2 cloves garlic minced
- 1 tablespoon Italian herbs blend
- ¾ tsp sea salt
- ¼ tsp black pepper fresh ground
- Olive oil for drizzling
Instructions
- Bring the broth to a boil in a large stock pot. Add the rice to the pot and cook till its tender, 15-20 minutes.
- Whisk the eggs and lemon juice together in a separate bowl until smooth.
- Temper the egg mixture by adding about a cup of hot broth to the egg mixture and whisking consistently. This gently heats the eggs.
- Slowly pour the tempered egg mixture back into the pot with the rice. This will help thicken the soup.
- Add the chicken to the soup, combine and heat through.
- Season with the fresh dill, garlic, Italian Herbs, salt, and pepper.
- Taste and add more salt as needed. Drizzle some olive oil on to garnish or more fresh herbs.
Nutrition
Serving: 1g | Calories: 146kcal | Carbohydrates: 10g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 107mg | Sodium: 452mg | Fiber: 1g | Sugar: 5g