Chicken-Egg-Lemon Soup(Kotosoupa Avgolemono)
A comforting Greek chicken soup infused with lemon and egg, featuring tender chicken, rice, and fresh herbs, perfect for nourishing and flavorful meals.
Ingredients
Instructions
- Cover chicken and vegetables with water; bring to a boil.
- Skim off scum from the surface.
- Reduce heat and cook partially covered for 1 1/2 to 2 hours until chicken is tender.
- Remove chicken from broth and set aside for later use.
- Strain broth into a kettle, discarding vegetables.
- Bring broth to a boil, add rice, and salt to taste.
- Reduce heat and cook covered until rice is tender.
- Add the white meat from the chicken that you set aside.
- Blend hot soup with Avgolemono sauce (lemon and egg mixture).
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or dill to the broth while it simmers. If you don't have fresh parsley, dried parsley can work in a pinch, but use less. Adjust the rice quantity based on your preference for soup thickness; for a thicker soup, add more rice. For a delightful twist, try blending in some cooked spinach before serving, much like in Justin-Mannings' Southern Chicken Casserole.
Serving Suggestions
Serve the soup hot, garnished with additional chopped parsley or a sprinkle of lemon zest for brightness. It pairs beautifully with crusty bread or a side salad for a complete meal. For a more substantial dish, consider serving it alongside roasted vegetables or a light pasta salad, enhancing the overall dining experience.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the egg from curdling. If the soup thickens too much, add a splash of water or chicken broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Egg-Lemon Soup(Kotosoupa Avgolemono) contains roughly 1059 calories, with 105g protein, 176g carbohydrates, and 18g fat. It is an excellent source of vitamin C (528% of the Daily Value), dietary fiber (391% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 2559mg 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 chicken breasts instead of a whole chicken?
Yes, you can use chicken breasts, but keep in mind that the flavor of the broth may be less intense. If using breasts, consider adding chicken bones or skin to the broth for added richness. Also, adjust the cooking time as chicken breasts will cook faster than a whole stewing chicken.
How can I make this soup gluten-free?
To make this soup gluten-free, ensure that the rice you use is certified gluten-free. Most long grain rice varieties are naturally gluten-free, but always check packaging. Additionally, avoid adding any gluten-containing ingredients, such as certain stocks or thickeners.
What can I substitute for rice if I want a low-carb option?
For a low-carb alternative, consider substituting rice with cauliflower rice or zucchini noodles. Both options will absorb the flavors of the broth while keeping the dish light. If using cauliflower rice, add it towards the end of cooking to prevent it from becoming too soft.
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).