Ingredients
Scale
- 2 Cooked boneless chicken breasts, shredded
- 1 cup rice
- 0.5 to 1 cup carrots, finely chopped
- 0.5 to 1 cup celery, finely chopped
- 0.5 to 1 cup green onions, finely chopped
- 2 cloves garlic, finely chopped
- 8 cups low-sodium chicken broth
- 0.5 cup freshly-squeezed lemon juice
- 2 large eggs
- 2 bay leaves
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat, add carrots, celery, green onions, and garlic; sauté until softened, about 4–6 minutes.
- Pour in chicken broth, add bay leaves and rice; bring to a simmer and cook until rice is tender, about 15–20 minutes.
- Stir in shredded chicken and warm through for a few minutes so the flavors meld.
- Whisk eggs and lemon juice together in a bowl until smooth; this is your avgolemono mixture.
- Temper the eggs by slowly whisking in a ladleful of hot broth, then slowly whisking the warmed mixture back into the pot off the heat.
- Warm gently (do not boil), season with salt and pepper, remove bay leaves, let the soup rest briefly, then serve with desired garnishes.
Notes
Use warm broth when tempering the eggs to prevent curdling; shred chicken finely for even distribution. Adjust lemon juice to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 120mg
Keywords: Avgolemono, Greek soup, Lemon chicken soup