Description
A velvety Avgolemono soup filled with tender shredded chicken and rice, perfect for busy weeknights or cozy dinners.
Ingredients
Scale
- 1 whole chicken, cooked and shredded
- 1 cup white rice
- 4 cups chicken broth
- 2 large eggs
- 1/2 cup fresh lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, bring the chicken broth to a boil. Add the rice and cook according to package instructions until tender.
- In a separate bowl, whisk together the eggs and lemon juice until well blended.
- Once the rice is cooked, reduce the heat to low. Slowly ladle a cup of the hot broth into the egg mixture, whisking constantly to temper the eggs.
- Gradually add the tempered egg mixture back into the pot, stirring gently to combine.
- Add the shredded chicken and season with salt and pepper. Warm the soup through, but do not let it boil.
- Serve the soup hot, garnished with fresh parsley if desired.
Notes
For best flavor, enjoy this Avgolemono soup within three days in the fridge. Make ahead but add eggs just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 100mg