Description
This quick and healthy Greek avgolemono soup is a silky, rich, and fragrant chicken soup prepared with lemon-egg sauce. It’s the perfect weeknight dinner!
Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 celery rib, chopped
- 4 cups low-sodium chicken broth
- kosher salt and freshly ground black pepper, to taste
- 2 large eggs
- ¼ cup freshly squeezed lemon juice (from about 1 to 2 lemons)
- 1 ½ cup cooked white rice
- 2 cups shredded chicken
- chopped fresh dill for garnish
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the onion and celery and saute for 3 to 4 minutes, until softened.
- Add the broth, season with salt and pepper, and bring to a simmer.
- In a blender, add the eggs, lemon juice, and ¼ cup of the rice. Blend until smooth, about 20 seconds. Then while blending, slowly stream 2 ladles full of hot broth from the saucepan to temper the eggs.
- Stir the lemon egg puree into the lightly simmering stock along with the rice and chicken, until slightly thickened, about 5 to 10 minutes. Do not boil the soup as it can cause the egg mixture to curdle.
- Garnish with dill before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner, soup
- Cuisine: greek
Nutrition
- Serving Size: 4
- Calories: 309
- Sugar: 2
- Sodium: 158
- Fat: 12
- Saturated Fat: 3
- Trans Fat: 0.01
- Carbohydrates: 23
- Fiber: 1
- Protein: 27
- Cholesterol: 134