Description
A creamy and comforting Avgolemono Soup that’s quick to prepare, perfect for chilly evenings and family dinners.
Ingredients
Scale
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 1/2 cup white rice
- 3 large eggs
- 1/4 cup lemon juice
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Bring the chicken broth to a boil and add the white rice. Cook until the rice is tender, about 15 minutes.
- Reduce the heat and add the shredded chicken to the pot.
- Whisk together the eggs and lemon juice in a separate bowl until well combined.
- Slowly ladle a cup of the hot broth into the egg mixture while whisking constantly.
- Stir the egg mixture back into the pot with the soup and cook over low heat, stirring constantly, until thickened.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
Feel free to customize with added vegetables or herbs! This soup can be made ahead of time and freezes well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 210mg