Description
Avgolemono, the beloved Greek Chicken Lemon Rice Soup, is a warm and comforting dish that wraps you in its embrace on chilly nights. With tender chicken, fluffy rice, and a vibrant lemon-egg sauce, this recipe brings family gatherings to life with every spoonful. Easy to prepare, Avgolemono is perfect for weeknight dinners or special occasions, promising to elevate any meal with its rich flavors and creamy texture.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 cup medium-grain rice
- 6 cups low-sodium chicken broth
- 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
- 3 large eggs
- 1/4 cup fresh dill or parsley, chopped
Instructions
- Prepare your chicken by placing it in a large pot with water or broth. Bring to a gentle boil and cook for about 20 minutes.
- Remove the chicken and set aside to cool slightly. Add minced garlic to the broth and sauté until fragrant (1-2 minutes).
- Stir in the rice and simmer in the broth until tender (15-20 minutes).
- In a separate bowl, whisk together eggs and lemon juice until frothy. Slowly add hot broth while whisking to temper the eggs.
- Shred the chicken and return it to the pot along with the egg-lemon mixture. Stir continuously for another minute without boiling.
- Garnish with fresh herbs before serving hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 320
- Sugar: 1g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 190mg