Description
Indulge in the comforting warmth of Greek Lemon Chicken Soup, also known as Avgolemono. This delightful Mediterranean dish is a harmonious blend of zesty lemon, tender chicken, and wholesome vegetables, perfect for cozy dinners or gatherings. In just under 35 minutes, this one-pot wonder delivers a nourishing meal that’s both light and satisfying. The creamy texture from the tempered eggs combined with the bright flavors makes it an ideal choice for any occasion. Whether you’re seeking a quick weeknight dinner or a dish to impress guests, this soup is sure to become a favorite.
Ingredients
Scale
- olive oil
- 1 cup diced yellow onion
- ½ cup diced carrots
- ½ cup diced celery
- 5 cloves garlic (minced)
- 2 strips lemon peel
- ½ tbsp dried oregano
- 6 cups chicken broth
- ½ cup dry white rice
- 1 egg
- 1 egg yolk
- 2 cups shredded chicken breast
- 3–4 oz baby spinach
- ¼ cup lemon juice
- 1 tbsp fresh chopped dill
- salt + pepper (to taste)
Instructions
- Sauté the diced onion, carrots, celery, and lemon peel in olive oil until softened. Add minced garlic and cook for an additional minute.
- Stir in dried oregano and chicken broth, bringing to a boil before adding rice. Reduce heat and simmer until rice is cooked.
- Remove bay leaves and lemon peel from the pot.
- In a bowl, whisk together an egg and egg yolk; gradually temper with hot broth before adding back to the soup.
- Stir in shredded chicken, spinach, dill, and lemon juice. Allow to heat through before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg