Avgolemono (Greek Lemon-Egg Soup)

Avgolemono (Greek Lemon-Egg Soup)
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Serves 4| Hands-On Time: | Total Time:

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.
By April, 2003

Nutritional Information

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

Quick Tip

Bowl of eggs
Warming eggs with a bit of hot liquid before adding them to the pot makes for a silky-smooth soup, rather than an egg drop–style one.

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