Avgolemono Soup (Greek Lemon Chicken Soup)

Serves: 4 to 6

Your rating: None (9 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

In a medium pot, heat the olive oil and sauté the onions until they are soft and translucent. While the onions are cooking, bring another pot of salted water to a boil and add the rice.

When the onions are ready, add the chicken stock and water and bring to a bare simmer.

When the rice is nearly done — firm, but mostly cooked — drain the boiling water and add the rice to the chicken broth. Add the diced chicken breast to the pot. Let this cook 5 to 8 minutes or until the chicken is cooked through.

In a small bowl, beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper and garnish with parsley. Serve hot.

Each serving: 310 cal, 13g fat (3g sat), 130mg chol, 1,890mg sodium, 21g carb, 1g fiber, 26g protein

Learn more about our recipes. View guidelines »

More about: chicken, eggs, lemons

Comments

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chicken

it isn't clear from the recipe whether the diced chicken should be pre-cooked or not.

any thoughts? thank you.

Chicken

The diced chicken should be uncooked when added to the pot. Hope this helps and happy cooking!

Best,
Lydia
PCC Creative Writer

Servings

This recipe yielded 10 standard soup bowls full! Next time I would double the amount of rice, add a little more salt and more lemon. Wonderful winter warmer, even better on day 2.

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