Description

A simple and comforting Greek-inspired Avgolemono Soup recipe that combines the richness of chicken broth with the tanginess of lemon and the creaminess of eggs, served with shredded chicken and rice.

Ingredients

Units Scale

Main Soup:

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

Additional Ingredients:

2-3 large eggs
2 cups shredded rotisserie chicken
2 cups cooked basmati rice
2 tbsp fresh dill

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Instructions

Main Soup: In a large saucepan, combine chicken broth, bone broth, lemon zest, juice of 1 lemon, bay leaves, salt, and black pepper. Simmer for 10-15 minutes.
Egg Mixture: In a large bowl, whisk eggs until smooth. Whisk in juice of remaining lemon. Temper the eggs by adding hot broth gradually while whisking.
Combine: Gradually pour egg mixture into hot broth, whisking continuously. Do not boil. Remove from heat, stir in shredded chicken and rice.
Serve: Garnish with fresh dill, a drizzle of olive oil, and cracked black pepper. Enjoy!

Notes

Be careful not to curdle the eggs by tempering them properly.
Adjust lemon juice and seasoning to taste.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 1g
Sodium: 830mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 23g
Cholesterol: 160mg