Avgolemono (Greek Lemon-Egg Soup)

Avgolemono (Greek Lemon-Egg Soup)
William Meppem

Serves 4
preparation
10
minutes
cooking
30
minutes

Ingredients

6
cups
low-sodium chicken broth
3/4
cup
long-grain rice
2
cooked chicken-breast halves, skin discarded and meat shredded
2
large eggs, at room temperature
1/3
cup
fresh lemon juice
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.
Jane Kirby
March 2003

Nutritional Information

  • Per Serving
  • Calories 314
  • Calcium 47 mg
  • Carbohydrate 36 g
  • Cholesterol 145 mg
  • Fat 7 g
  • Fiber 1 g
  • Iron 3 mg
  • Protein 28 mg
  • Sat Fat 2 g
  • Sodium 178 mg
What does this mean? See Nutrition 101.