Chicken-Egg-Lemon Soup(From Greece: Soupa Avgolemono)
A comforting Greek chicken and lemon soup, featuring tender chicken, rice, and a bright lemon-egg broth, perfect for soothing, flavorful meals suited for any season.
Ingredients
Instructions
- Bring water to a boil in a large pot.
- Add chicken, onion, celery, carrot, salt, and pepper to the boiling water.
- Cover and simmer for 2 hours.
- Strain the broth and remove the bones and skin from the chicken.
- Chop the cooked chicken meat and vegetables.
- Add the chopped meat and vegetables to the strained broth along with the rice.
- Cover and cook for 20 minutes or until the rice and vegetables are tender.
- Stir in the lemon juice and beaten eggs carefully to create a creamy, lemony broth.
- Adjust salt and pepper to taste before serving.
Tips & Substitutions
For a richer flavor, consider using chicken thighs instead of a whole chicken. Fresh herbs like dill or parsley can enhance the taste, and substituting brown rice for white rice can add more nutrients. To thicken the soup, you could blend a portion of it and then mix it back in for a creamier texture. Remember to whisk the eggs thoroughly to avoid curdling when adding to the hot broth.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like dill or parsley for added flavor. It pairs beautifully with crusty bread or a simple green salad. For a heartier meal, consider serving it alongside Chicken Squares, which complement the soup's rich flavors and provide a satisfying crunch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If the soup thickens upon cooling, you can add a bit of water or broth to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Egg-Lemon Soup(From Greece: Soupa Avgolemono) contains roughly 1489 calories, with 28g protein, 298g carbohydrates, and 23g fat. It is an excellent source of protein (57% of the Daily Value), calcium (57% of the Daily Value), and iron (41% of the Daily Value). Note that it is relatively high in sodium, at 2562mg per serving (111% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken to make this soup?
Absolutely! Using leftover chicken is a great way to save time. Just add the shredded chicken to the strained broth along with the rice, and adjust cooking time accordingly, as you may need less time to heat through.
Is there a vegetarian version of avgolemono soup?
Yes, you can create a vegetarian version by using vegetable broth and omitting the chicken. For protein, consider adding chickpeas or tofu, and follow the same steps for the soup preparation.
How can I make this soup gluten-free?
To make the soup gluten-free, ensure that the rice you use is certified gluten-free. Additionally, check that any broth used is gluten-free. The rest of the ingredients are naturally gluten-free, making this soup easy to adapt.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).