Description
A comforting and tangy Greek Lemon Soup made with chicken, rice, and a creamy Avgolemono Sauce. This soup is perfect for cold days or when you need a light and refreshing meal.
Ingredients
Scale
Main Ingredients:
- 10 cups water or unsalted veggie broth
- 1 yellow onion, whole and peeled
- 4 garlic cloves, whole and peeled
- 2 celery ribs, washed and cut in half
- 1 carrot, peeled and whole
- 1 tablespoon salt, to taste
Additional Ingredients:
- 2 chicken breasts or thighs
- 1/2 cup rice or orzo
-
Avgolemono Sauce:
- 2 egg yolks
- Zest and juice of one lemon
- Freshly chopped parsley
Instructions
- Prepare the Broth: In a large pot, add water or veggie broth, onion, garlic, celery, carrot, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Cook the Chicken: Add chicken to the broth and simmer for an additional 20-25 minutes until cooked through. Remove chicken, shred, and set aside.
- Add Rice: Add rice or orzo to the broth and cook until tender, about 15 minutes.
- Make Avgolemono Sauce: In a bowl, whisk together egg yolks, lemon zest, and juice. Slowly add some hot broth from the pot while whisking continuously.
- Combine Everything: Pour the Avgolemono Sauce back into the pot, add shredded chicken, and simmer for a few more minutes. Remove from heat, sprinkle with parsley, and serve hot.
Notes
- You can use vegetable broth for a vegetarian version of this soup.
- For a thicker soup, you can add more rice or orzo.
- Adjust the lemon juice and salt according to your taste preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 100 mg