Greek Lemon Chicken Soup
This Greek Lemon Chicken Soup, also known as Avgolemono, is a light and comforting dish featuring lemon, broth, eggs, chicken, and rice.
Equipment
- cutting board
- knife
- large pot
- spatula
- medium bowl
- whisk
- ladle
Ingredients
- 1 cup diced yellow onion
- ½ cup diced carrots (about 2 large carrots)
- ½ cup diced celery (about 3-4 celery stalks)
- 5 cloves garlic minced
- 2 strips lemon peel
- ½ tablespoon dried oregano
- 2 bay leaves (omit if you don't have any)
- 6 cups chicken broth (or chicken bone broth)
- ½ cup dry white rice
- 1 egg *
- 1 egg yolk *
- 2 cups shredded chicken breast **
- 3-4 oz baby spinach (about 3 large handfuls)
- ¼ cup lemon juice
- 1 tablespoon fresh chopped dill
- salt + pepper to taste
Instructions
- Bring a large pot/dutch oven to medium heat. Once hot, add a bit of olive oil. Then, add onion, celery, carrots and lemon peel. Season with salt & pepper. Sauté for about 5 minutes or until onions are turning translucent and veggies are getting tender. Add garlic and cook for 1 minute longer.
- Add oregano, bay leaves and broth. Stir. Increase heat and bring to a boil. Once boiling, add rice, reduce heat to medium low and continue cooking for 10 minutes.
- Remove bay leaves and lemon peels from the pot and discard.
- In a medium sized bowl, add the egg and egg yolk and whisk. Very slowly add in a few ladlefuls of the broth into the egg bowl, whisking constantly & vigorously. This tempers the eggs so they don’t scramble when adding them to the soup. Then, slowly add the tempered eggs back into the soup pot, whisking constantly & vigorously.
- Add in the chicken, spinach, dill and lemon juice. Stir and continue cooking for several more minutes until the chicken is warm and the spinach has wilted. Taste and adjust the amount of salt, pepper, lemon juice and dill as needed. Enjoy!
Notes
*NOTE: The eggs are what make this soup creamy yet dairy free! It's safe to eat because they technically cook as they're tempered and added back into the soup. However, if you are freaked out by it, you can just omit them. The texture will be affected though.
**NOTE: You can either use boiled or rotisserie chicken here. Or, you can even cook the chicken directly in the soup, adjusting the simmer time as needed.
**NOTE: You can either use boiled or rotisserie chicken here. Or, you can even cook the chicken directly in the soup, adjusting the simmer time as needed.
Nutrition
Serving: 1cupCalories: 202kcalCarbohydrates: 20gProtein: 17gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 99mgSodium: 947mgPotassium: 381mgFiber: 2gSugar: 3gVitamin A: 3271IUVitamin C: 12mgCalcium: 67mgIron: 2mg
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