Description
Avgolemono is a classic Greek chicken soup that achieves a silky, velvety texture through the technique of tempering eggs with fresh lemon juice. This nourishing dish combines tender shredded chicken, long-grain rice, and aromatic vegetables into a bright, comforting, and sophisticated meal. It is a perfect restorative soup that highlights Mediterranean simplicity without the need for heavy cream or thickeners.
Ingredients
1 tbsp Extra Virgin Olive Oil
1/2 cup Carrots, finely chopped
1/2 cup Celery, finely chopped
1/2 cup Green Onions, sliced
2 cloves Garlic, minced
8 cups Low-sodium chicken broth
2 Bay leaves
1 cup Long-grain white rice
2 cups Shredded chicken
1/2 cup Fresh lemon juice
2 Large eggs
Freshly chopped parsley for garnish
Instructions
Heat olive oil in a large pot over medium heat and sauté the carrots, celery, green onions, and garlic until softened.
Pour in the chicken broth and add bay leaves; bring to a simmer.
Stir in the rice and cook until tender, about 15-20 minutes.
Stir in the shredded chicken and keep the soup on low heat to maintain warmth.
In a medium bowl, whisk the eggs and lemon juice together until frothy.
Slowly ladle about one cup of the hot broth into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.
Slowly pour the tempered egg mixture back into the pot, stirring gently until the soup thickens to a velvety consistency.
Remove from heat immediately once thickened, garnish with fresh parsley and serve warm.
Notes
Use room temperature eggs to help them incorporate smoothly into the hot broth. Remove the bay leaves before adding the egg mixture. If the soup gets too thick, add a splash of warm water or additional broth.
- Prep Time: 10
- Cook Time: 30
- Category: Mediterranean Diet
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 110mg