Description
A comforting Greek soup made with chicken, lemon, and egg, perfect for any occasion.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs)
- 8 cups chicken broth
- 1 cup rice
- 3 large eggs
- 1/2 cup fresh lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the whole chicken and cook until fully cooked, about 1 hour.
- Remove the chicken, let it cool, and shred the meat.
- Add the rice to the broth and cook until tender, about 15 minutes.
- In a bowl, whisk together the eggs and lemon juice.
- Slowly add a ladle of hot broth to the egg mixture, whisking constantly to temper the eggs.
- Gradually stir the egg mixture back into the pot of soup.
- Add the shredded chicken back into the soup and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, you can blend a portion of the soup and return it to the pot.
- Adjust the lemon juice according to your taste preference.
- This soup can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg
Keywords: Greek Avgolemono Soup, Lemon Chicken Soup, Comfort Soup