Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 25 mins | Servings: 4
Cold days are fast-approaching, and that only means one thing – soup! This bright and light lemon chicken soup is an excellent way to welcome the cold days. Avgolemono soup is a lemon chicken soup with rice thickened with eggs. It’s made with fewer ingredients and ready in less than thirty minutes. It is indeed a pretty simple soup that offers huge, and bright flavors. Ladle this Greek lemon chicken soup into bowls and serve hot with some feta if desired.
Ingredients
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3 eggs, lightly beaten
1 onion, diced
1/2 c. arborio rice
2 c. cooked chicken
1 tbsp oil
2 lemons, juice, and zest
6 c. chicken broth or chicken stock
salt to taste
2 tbsp white miso paste (optional)
How to make Avgolemono Soup (aka Greek Lemon Chicken Soup)
Step 1: In a pan, heat the oil over medium-high heat. Once the oil is hot, add the onions and cook for about 3 to 5 minutes until tender. Pour in the chicken broth and add the rice. Bring everything to a boil, then decrease the heat. Simmer for about 15 to 20 minutes or until the rice is al dente.
Step 2: Into the eggs, gradually pour in 1 c of the hot broth while stirring constantly. Into the soup, slowly stir in the egg mixture. Next, add the chicken followed by the lemon juice and zest. Continue to cook for additional 5 minutes until warm.
Step 3: Take the pan off the heat. Whisk 1/4 c of the hot broth with the miso paste and stir this into the soup. To taste, season with salt.
Notes:
For this recipe, you are welcome to add extra veggies such as carrots and celery.
You can also add garlic.
2 tbsp chopped fresh dill is also a great addition.
Even though miso paste is not traditional, but it is an incredible addition!
Nutrition Facts:
Calories 313, Fat 9.1g (Saturated 2.1g, Trans 0), Cholesterol 177mg, Sodium 622mg, Carbs 26g (Fiber 2.1g, Sugars 3.7g), Protein 331.2g
Ingredients
- 3 eggs, lightly beaten
- 1 onion, diced
- 1/2 c. arborio rice
- 2 c. cooked chicken
- 1 tbsp oil
- 2 lemons, juice, and zest
- 6 c. chicken broth or chicken stock
- salt to taste
- 2 tbsp white miso paste (optional)
Instructions
Step 1: In a pan, heat the oil over medium-high heat. Once the oil is hot, add the onions and cook for about 3 to 5 minutes until tender. Pour in the chicken broth and add the rice. Bring everything to a boil, then decrease the heat. Simmer for about 15 to 20 minutes or until the rice is al dente.
Step 2: Into the eggs, gradually pour in 1 c of the hot broth while stirring constantly. Into the soup, slowly stir in the egg mixture. Next, add the chicken followed by the lemon juice and zest. Continue to cook for additional 5 minutes until warm.
Step 3: Take the pan off the heat. Whisk 1/4 c of the hot broth with the miso paste and stir this into the soup. To taste, season with salt.
Notes
For this recipe, you are welcome to add extra veggies such as carrots and celery. You can also add garlic. 2 tbsp chopped fresh dill is also a great addition. Even though miso paste is not traditional, but it is an incredible addition!
