Avgolemono Soup (Greek Lemon Chicken Soup)

Avgolemono Soup (Greek Lemon Chicken Soup)

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100% would make it again
  • Each serving
  • 300 cal
  • 10g fat (2g sat)
  • 145mg chol
  • 670mg sodium
  • 26g carb
  • 2g fiber
  • 2g sugars
  • 26g protein

Ingredients

  • 2/3 cup Arborio rice
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 5 cups chicken stock
  • 1 cup water
  • 1 pound boneless, skinless chicken breast, diced
  • 2 large eggs
  • 1/2 cup fresh lemon juice
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Directions

Bring a pot of salted water to a boil and add rice. Cook until rice is al dente, about 10 minutes. Drain and set aside.

In a pot, heat oil over medium heat. Sauté onions until they are soft and translucent, about 5 minutes. Add chicken stock and water and bring to a bare simmer. Add rice to onion-chicken stock mixture. Add diced chicken breast to the pot. Let cook 5 to 8 minutes, until chicken is cooked through.

In a small bowl, beat 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 egg-broth mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper; garnish with parsley. Serve hot.

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