Avgolemono Chicken Soup
A silky lemon and egg soup with shredded chicken and rice, gentle enough for every age.
- Cuisine
- Greek · Thessaloniki
- Time
- 45 min total (20 min hands-on)
- Serves
- 4
- Kids
- Kid-friendly
Ingredients
For 4 servings.
- 1 1/2 lb chicken breasts
- 8 cups chicken broth
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 tbsp olive oil
- 3/4 cup white rice
- 3 eggs
- 2 lemons
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 baguette
- 2 tbsp chopped dill (optional topping)
Method
- Soften the onion and carrot in the oil in a large pot, then add the broth and chicken and simmer for 15 minutes, until the chicken is cooked.
- Lift out the chicken, add the rice and simmer for 15 minutes. Shred the chicken.
- Whisk the eggs with the lemon juice, then slowly whisk in two ladlefuls of the hot broth.
- Take the pot off the heat and stir the egg mixture in; return the chicken, season and warm gently without boiling. Serve with sliced bread and dill.
Diets and allergens
Fits: Dairy-free, No pork, No beef
Free from: Milk, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Celery, Egg, Gluten, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 593 kcal
- Protein
- 52.7 g
- Carbohydrates
- 55.6 g
- Fat
- 16.9 g
- Fiber
- 3.7 g
- Sodium
- 2205 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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