Avgolemono
A comforting Greek Lemon Chicken Soup, rich in flavor and perfect for chilly evenings, featuring chicken, rice, and a creamy egg-lemon mixture.
Ingredients
Main Ingredients
- 4 cups chicken broth
- 1 cup cooked chicken, shredded Leftover rotisserie chicken works great
- 1/2 cup rice Can be substituted with quinoa or orzo
- 2 large eggs
- 1/4 cup fresh lemon juice
- 2 cups fresh spinach Add just before serving for best color
- to taste Salt and pepper
- for garnish Fresh parsley Optional
Instructions
Preparation
- In a large pot, bring the chicken broth to a boil.
- Add the rice and cook according to package instructions until tender.
- Reduce the heat to low and stir in the shredded chicken and fresh spinach.
- In a bowl, whisk together the eggs and lemon juice until well combined.
- Gradually add a ladle of hot broth into the egg mixture, whisking constantly to avoid cooking the eggs.
- Slowly pour the egg mixture back into the pot, stirring continuously to ensure the eggs don’t scramble.
- Cook the soup for an additional 2-3 minutes to warm through, but avoid boiling.
- Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Notes
This soup is best enjoyed fresh. Leftover Avgolemono can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on low heat and add broth if thickened. For richer flavor, consider using homemade chicken broth.