Avgolemono (Greek Lemon-Egg Soup)

avgolemono-greek-lemon-egg-soup
Photo by William Meppem
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 314 calories
    • Fat 7 g
    • Sat Fat 2 g
    • Cholesterol 145 mg
    • Sodium 178 mg
    • Protein 28 mg
    • Carbohydrate 36 g
    • Fiber 1 g
    • Iron 3 mg
    • Calcium 47 mg
  • March 2003

Ingredients

  1. Check 6cups low-sodium chicken broth
  2. Check 3/4cup long-grain rice
  3. Check 2 cooked chicken-breast halves, skin discarded and meat shredded
  4. Check 2 large eggs, at room temperature
  5. Check 1/3cup fresh lemon juice
  6. Check 1 lemon, thinly sliced

Directions

  1. Place the broth and the rice in a large saucepan and bring to a boil.
  2. Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
  3. Add the chicken. Remove the soup from heat and cover.
  4. Whisk the eggs and lemon juice in a medium bowl until frothy.
  5. Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the soup.
  6. Ladle soup into bowls. Serve immediately with a slice of lemon.