Description
A heartwarming Greek soup that combines tender chicken, creamy egg, and zesty lemon for a comforting dish, known as Avgolemono.
Ingredients
Scale
- 1 pound chicken breast, cooked and shredded
- 4 cups low-sodium chicken broth
- 1 cup cooked rice (jasmine or basmati recommended)
- 3 large eggs
- 1/2 cup fresh lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a pot, bring chicken broth to a simmer over medium heat, stirring occasionally for 5-7 minutes.
- In a bowl, whisk together eggs and lemon juice until fluffy.
- Temper the egg mixture by adding a ladle of hot broth while whisking continuously to prevent scrambling.
- Add the tempered egg mixture back into the pot and stir, keeping the heat low to thicken slightly for 2-3 minutes.
- Stir in shredded chicken and cooked rice, mixing gently.
- Season with salt and pepper to taste and simmer for about 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
Ensure the chicken is at room temperature for even cooking. Use real lemons for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 145mg