Lemon Chicken Soup Recipe (Avgolemono Soup Recipe)
This Lemon Chicken Soup recipe is just like the avgolomeno at Greek diners. It comes together in one pot - no blender or pre-cooked chicken or rice needed.
Ingredients
- 1 tablespoon olive oil
- 2 celery ribs finely chopped
- ½ medium white onion finely chopped
- 12 ounces boneless skinless chicken breast
- 4 cups chicken stock
- ½ cup long grain white rice
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 large eggs
- ¼ cup fresh lemon juice
- Finely chopped fresh dill for garnish
Instructions
- Heat oil in large pot over medium heat. Add celery and onion and cook 3 to 4 minutes or until slightly softened.
- Add chicken, chicken stock, rice, salt and pepper, and stir until well combined. Heat to boiling over medium-high heat, then cover and reduce heat to low. Cook 12 to 14 minutes or until internal temperature of chicken reaches 165 degrees F.
- Carefully transfer chicken to cutting board and roughly chop or shred. Return chicken to pot and leave pot over low heat.
- In large liquid measuring cup or medium bowl, whisk eggs until smooth. Add lemon juice and whisk until well combined.
- While whisking, slowly add a ladle of the hot soup mixture to the egg mixture (it’s OK if a little rice or veggies gets in there). Whisk until well combined, then slowly add the egg mixture back into the soup pot, stirring constantly while adding the egg mixture.
- Continue cooking over medium-low heat 5 to 10 minutes, uncovered, or until rice is tender, stirring occasionally. Taste the soup and adjust the seasoning with additional salt to taste, if needed. Serve soup garnished with dill. Makes about 6-1/2 cups.
Notes
- Freshly squeezed lemon juice is the only possible option for Greek lemon chicken soup. Never the juice from one of those plastic lemons.
- Adjust the amount of lemon juice according to your taste for a more or less tangy soup.
Calories: 340kcal, Carbohydrates: 30g, Protein: 29g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 143mg, Sodium: 1058mg, Potassium: 666mg, Fiber: 1g, Sugar: 5g, Vitamin A: 162IU, Vitamin C: 8mg, Calcium: 36mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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